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
Keyword cinco de mayo, easy dinner, easy lunch, fiesta, summer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 430 kcal
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}


  1. Preheat oven to 400 degrees.
  2. Lightly coat chicken in olive oil or lime juice, sprinkle both sides with fajita seasoning. 
  3. Bake 20 minutes. Remove from oven and allow to rest 10 minutes {it will continue cooking}. Slice.
  4. Fill taco salad bowls with toppings and chicken.
  5. Toss to serve.

Recipe Notes

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.

Nutrition Facts
Taco Salad
Amount Per Serving
Calories 430 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 112mg 37%
Sodium 524mg 22%
Potassium 878mg 25%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 6g
Protein 35g 70%
Vitamin A 37.6%
Vitamin C 41.5%
Calcium 41.9%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.