Chicken Taco Salad

Chicken Taco Salad


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Rethink how you eat your tacos. Get rid of the boring taco shell and make your next taco, a salad! This fresh and savory recipe is easy to make, even on the busiest of days!

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 6 cups Romaine lettuce, chopped
  • 3 cups diced chicken breast
  • 2 teaspoon olive oil
  • 1½ cup rice
  • 1 can whole kernel corn, drained
  • 1 can red beans, drained
  • 1 green onion, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, diced
  • 1 jalapeno, diced (optional)
  • 2-3 limes, cut in half
  • 1 cup Queso Chihuahua or Kraft Mexican 4 Cheese
  • ½ cup sour cream

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In a medium pan, heat the olive oil. Add the chicken with salt and pepper to taste and sauté until golden brown. Take off of flame and place in a bowl to cool while you prepare the salad. In a large bowl, mix all the ingredients except for the sour cream and limes. Squeeze 2 limes into the salad and mix again, adding the additional if necessary. Top with sour cream.

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