Taco Salad Recipe

Taco Salad Recipe

Taco Tuesday just got better!  And, healthier too!  Skip the taco shell for a make-ahead chicken taco salad that is so delicious – you will want to make this taco salad recipe for dinner every night.

I had the please of testing out this recipe on a great friend and a Chai Mommas…I gotta say…it was the BEST Taco Tuesday ever!  We turned it into a play date/Tuesday fiesta with taco salad as the main event.  For dessert, we topped it off with chocolate covered strawberries covered in coconut.  Y-U-M-M-Y!  The moms are kids were pumped.

Check out this super easy taco salad recipe with a home made dressing.

Taco Salad Recipe
Recipe Type: Dinner
Cuisine: Tex-Mex
Author: Christine
Prep time:
Cook time:
Total time:
Serves: 4
A delicious make-ahead salad with all of the Tex-Mex fixings.
  • For Chicken Salad:
  • 1 ½ pounds of organic chicken breasts
  • 1 package of taco seasoning, oil and water
  • 1 head of organic romaine lettuce
  • ½ of an organic cabbage
  • 1 large organic cucumber
  • 1 container of organic cherry tomatoes
  • ½ organic red onion
  • Fresh cilantro to taste
  • For Black Bean Salad
  • 1 can of organic black beans
  • 1 cup of organic frozen corn, thawed
  • 1 lime
  • ¼ cup of fresh cilantro
  • 1 tablespoon of organic extra-virgin olive oil
  • Salt and pepper to taste
  • For Dressing
  • 1 package of Good Seasons Zesty Italian salad dressing mix
  • ½ cup of organic extra-virgin olive oil
  • ¼ cup of organic red wine vinegar
  • 3 tbsp. water
  • 2 tbsp. of your favorite salsa
  • Sides:
  • Organic shredded cheese
  • Avocado or guacamole
  • Sour cream
  1. Marinate the chicken breasts in the taco seasoning. Follow the direction on the seasoning packet. Marinate for 30 minutes or longer.
  2. Once the chicken has been marinated, grill the chicken breasts for 4-5 minutes on each side until browned and cooked through the middle.
  3. Set the chicken aside to cool.
  4. Once cooled down, chop the chicken up into small pieces and place in the fridge in a bowl.
  5. Chop the lettuce and cabbage.
  6. Slice the cucumber and onion.
  7. Place the salad fixings in a salad bowl and top with cilantro and cherry tomatoes.
  8. Cover the salad and place it in the fridge.
  9. Now it’s time to make the bean salad.
  10. Drain and rinse the black beans and place them in a bowl.
  11. Add the corn and juice from 1 lime.
  12. Mix in cilantro, oil, salt and pepper.
  13. Cover overnight to give the flavors time to meld together.
  14. For the dressing, mix all of the ingredients together, shake and place in the fridge.
  15. Wait 1 day.
  16. When it’s time for your guests to arrive, break out the salad, chicken, black bean salad, dressing and sides.
  17. Serve.

Happy Taco Salad Tuesday salad to us!  I can’t wait for our next Tuesday play date and culinary adventure!

Leave a Reply

Your email address will not be published. Required fields are marked *