best taco salad in bowl

Taco Salad

This Taco Salad is loaded with fresh lettuce, juicy chicken, tomatoes, fresh shredded cheese, red peppers and optional cilantro and red onion for a light but flavorful effortless lunch or easy weeknight dinner. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 430kcal
Author Julie Blanner


  • 4 taco bowls prepared
  • 2 chicken breasts
  • 1 Tbsp olive oil or squeeze of a lime
  • 2 Tbsp fajita seasoning
  • 4 c lettuce chopped
  • 1 c tomato chopped
  • 1/2 c red pepper chopped
  • 1 c monterey jack shredded
  • 1/2 c red onion chopped
  • 1/4 c cilantro chopped {optional}
  • 1/2 c sour cream {optional}


  • Preheat oven to 400 degrees.
  • 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.
  • Fill taco salad bowls with toppings and chicken.
  • Toss to serve.


Additional optional ingredients include: avocado, cilantro, beans, corn, pico de gallo, salsa, or salad dressing
Learn how to make taco bowls with flour or corn tortillas here.


Calories: 430kcal | Carbohydrates: 28g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 524mg | Potassium: 878mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1880IU | Vitamin C: 34.2mg | Calcium: 419mg | Iron: 4.9mg