This easy taco salad is loaded with fresh lettuce, juicy chicken, tomatoes, fresh shredded cheese, red peppers, and so much more!
It’s the perfect flexible meal, and it makes the ultimate light but flavorful effortless lunch or easy weeknight dinner.
I love soup and casseroles in the winter, but when the weather starts to warm I find myself craving meals that are light and fresh.
I also start looking for ways to simplify our meals to make dinner at home feel more appealing and less like a chore. I’m drawn to spend more time outside enjoying the warm weather with my family, not inside working in a hot kitchen.
This taco salad recipe fits the bill. It is the perfect combination of light, fresh, quick, and easy – all to make a delicious salad that everyone will love.
Talking about quick and easy, I make this baked chicken breast early in the week, then use it in meals all week long. It’s a huge timesaver and makes throwing together this salad a breeze!
Try the recipe the next time you bake chicken – you’ll love it! It delivers delicious, tender chicken that you can serve on its own or shred to use in meals like taco salad, chicken tacos, chicken nachos, chicken enchiladas, and creamy chicken pasta with Cajun sauce.
This taco salad is hearty enough to hold its own as a main dish, but it can also be served as a satisfying side dish.
Taco Salad Recipe
This is the perfect summer recipe for a family meal or an impromptu get together with friends. It is easy to prepare and light to eat. The flavors are so fresh and satisfying!
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Chicken Breasts – fresh or frozen, thaw before baking
- Olive Oil – You can also add (or sub with) Lime Juice for flavor and to help seasoning stick
- Fajita Seasoning – for that delicious Tex Mex flavor
- Taco Bowl Shell – You can also purchase premade taco boats – just bake for a few minutes and they’re ready to go!
- Toppings – See below for our complete guide of suggested toppings!
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Preheat oven as directed.
- Lightly coat chicken in olive oil or lime juice. Sprinkle both sides with fajita seasoning.
- Bake until juices run clear, as directed. Remove from oven and allow to rest, as it will continue cooking. Slice or shred to serve.
Variations
There are several required components for a taco salad, and lots that are totally up to you! Here’s my favorite necessities, with many more ideas for toppings as you scroll.
- Cheese – Monterey Jack, Cotija, Chihuahua, Pepper Jack or Cheddar
- Protein – Baked Chicken, Carne Asada or the Best Beef Taco meat
- Veggies – Lettuce, cabbage, Jalapeños, Salsa, Pico de Gallo, Avocado, Guacamole, Peppers and so much more! Learn How to Cut a Bell Pepper here.
- Dressing – Sour Cream, Lime Crema, Creamy Salsa Guacamole or your favorite Mexican Salad Dressing
- Toppings – Beans, Corn, and so much more fall into this category! Check out our serving suggestions below, for even more ideas.
How to Layer a Taco Salad
- Cook chicken and chop lettuce and vegetables.
- Make your taco bowl.
- Fill with a bed of lettuce and top with fresh vegetables.
- Top with cheese, sour cream, salsa or salad dressing – like this incredible ranch dressing – plus chicken or your choice of meat.
Tips
- As always, fresh grate your cheese – it makes a world of difference!
- Try a variety of toppings for a flavor combo that is out of this world.
- If you’re eating low carb, skip the taco bowl and use a base of lettuce or sautéed peppers for a delicious option.
Serving Suggestions
The beauty of taco salad is that everyone can tailor it to suit personal taste. Family and friends can serve it with all the toppings or just pick and choose their favorites.
This salad is so easy to customize! Serve it with any of the following toppings, and see our Taco Toppings guide for even more suggestions.
- cilantro
- tomatoes
- pico de gallo
- red onions
- salsa
- beans
- cheese
- sour cream
- Cilantro Lime Crema
- Avocado – Learn How to Cut Avocados here
- Guacamole
- lettuce
- cabbage
Frequently Asked Questions
Like a lot of our favorite foods, the answer depends on what we put in the taco salad! This chicken taco salad recipe is made with baked chicken and packed with fresh veggies, so it’s not only delicious, it’s light too!
If you’re on a lower carb diet, it’s important to eliminate the tortilla bowl or choose a low carb version.
More Tex Mex Inspiration
Taco Salad
Ingredients
- 4 taco bowls prepared
- 2 boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil or squeeze of a lime
- 2 tablespoons fajita seasoning
- 4 cups lettuce chopped
- 1 cup tomato chopped
- ½ cup red pepper chopped
- 1 cup Monterey jack cheese shredded
- ½ cup red onion chopped
- ¼ cup cilantro chopped {optional}
- ½ cup sour cream {optional}
Instructions
- Preheat oven to 400 °F.
- Lightly coat chicken in olive oil or lime juice,. Sprinkle both sides with fajita seasoning.
- Bake 20 minutes. Remove from oven and allow to rest 10 minutes – it will continue cooking. Slice or shred to serve.
- Fill taco salad bowls with toppings and chicken or your choice of meat.
- Toss to serve.
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
Don’t forget, if you try this easy recipe, please come back to let me know what you think using my 5 star rating system, I always appreciate it and know readers do, too!
Looks amazing – easy and flavorful summer recipe!
OMGGGGG this look soooo yummy!