Introduction

This 20-Minute Taco Chicken Salad is a fresh and flavorful meal that comes together quickly, perfect for busy weeknights or meal prepping. Packed with protein and crunchy vegetables, it’s satisfying without feeling heavy, making it an ideal pick-me-up lunch or dinner option.

20-Minute Taco Chicken Salad Recipe - Recipe Image

Ingredients

For the dressing:

1.25 cups ranch dressing (preferably Hidden Valley)
2 tbsp taco seasoning (such as McCormick)
1/4 teaspoon salt

For the salad:

2 cups cooked chicken (shredded or chopped into 1/2-inch cubes)
2 cups romaine lettuce (chopped into 1-inch ribbons)
2 cups cherry tomatoes (halved lengthwise)
1 cup corn
1/4 cup red onion (diced)
4 green onions (sliced, separate white and green parts)
1.25 cups black beans (rinsed and drained)
1/2 cup shredded cheddar cheese (freshly grated)
1/4 cup cilantro (chopped)
1 whole lime
1 cup tortilla strips

Instructions

Step 1: In a small bowl, whisk together the ranch dressing, taco seasoning, and salt until smooth and evenly combined. Set aside while preparing the salad ingredients.
Step 2: Chop the romaine lettuce into 1-inch ribbons. Halve the cherry tomatoes lengthwise. Dice the red onion. Slice the green onions, keeping the white parts separate from the green tops. Measure out the corn and rinse and drain the black beans.
Step 3: In a large mixing bowl, combine the romaine, cherry tomatoes, corn, red onion, white parts of the green onions, black beans, shredded cheddar, and chopped cilantro. Toss gently to combine evenly.
Step 4: Pour the prepared dressing over the salad and toss to coat all ingredients well. Squeeze the juice of one lime over the salad and toss again to add brightness.
Step 5: Fold in the tortilla strips last to keep them crispy. Garnish with the reserved green tops of the green onions and serve immediately.

Tips & Variations

Use rotisserie chicken for an easy shortcut or leftover grilled chicken for extra flavor.
Swap romaine for mixed greens, butter lettuce, or iceberg for a different texture.
Replace black beans with pinto or kidney beans if preferred.
Try pepper jack or a Mexican cheese blend instead of cheddar for a spicy kick.
For a vegetarian option, substitute chicken with extra beans or seasoned tofu.
Add dressing and tortilla strips just before serving to keep the salad crisp.
Warm the chicken slightly before adding to the salad for better taste.

Storage

Store cooked chicken, beans, corn, tomatoes, and cheese separately in airtight containers in the fridge for up to 3 days. Keep romaine and cilantro wrapped in paper towels to maintain crispness. Assemble the salad just before eating, adding dressing and tortilla strips at the last minute to avoid sogginess. If packing for lunch, keep dressing in a small container on the side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, rotisserie chicken, grilled, poached, or baked chicken all work well. Leftover cooked chicken is also a great option.

How can I make this salad vegetarian?

Simply omit the chicken and add extra black beans or try seasoned tofu to maintain protein and flavor.

20-Minute Taco Chicken Salad Recipe

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★★★★★

4.9 from 67 reviews

This 20-Minute Taco Chicken Salad is a fresh, high-protein meal perfect for quick lunches or dinners. Combining shredded chicken, black beans, fresh vegetables, cheddar cheese, and a creamy taco-seasoned ranch dressing, it offers vibrant flavors and satisfying textures. Ready in under 20 minutes, it’s customizable, meal prep-friendly, and ideal for busy weeknights or grab-and-go meals.

Author: Kai
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Chicken, Quick & Easy, Salads
Method: No-Cook
Cuisine: Mexican-American

Ingredients

Scale

For the Dressing

1.25 cups ranch dressing (preferably Hidden Valley for classic flavor)
2 tbsp taco seasoning (McCormick recommended for consistent spice)
1/4 teaspoon salt

For the Salad

2 cups cooked chicken, shredded or chopped into 1/2-inch cubes
2 cups romaine lettuce, chopped into 1-inch ribbons
2 cups cherry tomatoes, halved lengthwise
1 cup corn (fresh, canned, or frozen and thawed)
1/4 cup red onion, diced
4 green onions, sliced (separate white and green parts)
1.25 cups black beans, drained and rinsed
1/2 cup freshly grated cheddar cheese
1/4 cup fresh cilantro, chopped
1 whole lime (for juice)
1 cup tortilla strips (for crunch)

Instructions

Prepare the Taco Dressing: In a small bowl, whisk together ranch dressing, taco seasoning, and salt until fully combined and smooth. This blends the spices evenly into the creamy base for consistent flavor. Set aside while preparing the salad components.
Prepare the Salad Vegetables and Proteins: Chop the romaine into 1-inch ribbons, halve the cherry tomatoes lengthwise, dice the red onion, and slice the green onions separating white and green parts. Measure and rinse the black beans and corn. Prepping these ahead ensures everything stays fresh and the salad assembles quickly.
Assemble the Salad Base: In a large mixing bowl, combine the romaine, tomatoes, corn, red onion, white parts of green onions, black beans, grated cheddar, and chopped cilantro. Toss gently to mix the ingredients evenly before adding the dressing.
Dress and Finish the Salad: Pour the prepared taco dressing over the salad and toss well to coat all ingredients evenly. Squeeze fresh lime juice on top and toss again to add brightness. Fold in the tortilla strips last to maintain their crunch, then garnish with the reserved green parts of the green onions. Serve immediately.

Notes

Add tortilla strips just before serving to keep them crispy and avoid sogginess.
Let cooked chicken sit at room temperature for 10 minutes or warm slightly before adding for better texture and flavor.
Drain and rinse canned black beans and corn well to prevent watery dressing and salad.
Squeeze lime juice over salad at the very end for fresh, vibrant flavor.
Substitute chicken with grilled chicken, leftover cooked chicken, ground turkey, seasoned ground beef, or extra black beans/tofu for vegetarian options.
Swap romaine for iceberg, butter lettuce, or mixed greens with good crunch.
Replace cheddar with Monterey Jack, pepper jack, or Mexican cheese blend for variation.
Use crushed tortilla chips, taco shell crumbles, or Fritos if you don’t have tortilla strips.
Try alternative dressings like cilantro lime dressing, avocado ranch, lime vinaigrette, or homemade sour cream with lime and taco seasoning.
Store salad components separately in airtight containers in the fridge for up to 3 days. Assemble and add dressing and tortilla strips just before eating.