Juicy chicken, avocado, tomatoes, corn, black beans, cheese, tortilla chips, and more in this LOADED salad that's EASY and ready in 15 minutes!! A creamy lime-cilantro dressing adds tons of FLAVOR!!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: best dressing for taco salad, chicken taco salad, easy taco salad, layered taco salad, layered taco salad recipe
Servings: 4
Calories: 1004kcal
Author: Averie Sunshine
Ingredients
Chicken and Salad
2tablespoonsolive oil
about 1 1/4 pounds boneless skinless chicken breastscut into bite-sized pieces
one 1.25-ounce packet taco seasoningdivided (I use reduced sodium, medium heat)
6cupsone 9-ounce bag romaine lettuce, divided
1 ½cupsseasoned tortilla chipscrushed (I crush Doritos in my palm), divided
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
1 ¼cupscornfresh, frozen, or canned that’s been drained
2small/medium Roma tomatoes or 1 cup cherry tomatoesI used a mixture of both
1cupshredded cheeseI use a Mexican cheese blend
1medium Hass avocadopeeled and diced small
1or 2 green onionssliced into thin rounds
Creamy Lime-Cilantro Dressing
½cupmayonnaiselite okay
¼cupsour creamlite okay, plain Greek yogurt may be substituted
3 to 4tablespoonslime juiceor as necessary for flavor and consistency
¼cupcilantro leavesminced
½teaspoongranulated sugaroptional and to taste
Instructions
Chicken and Salad:
To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Tip – If you prefer your chicken more saucy, add about 1/2 cup water about 2 minutes into the cooking process. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Allow chicken to rest in pan off the heat while you assemble the salad.
To a large trifle bowl (substitute with your favorite large bowl and/or simply place ingredients on a large platter like this salad), add about 4 cups lettuce, half the chips, black beans, corn, tomatoes, remaining lettuce, chicken plus cooking juices from the pan if desired, cheese, avocado, green onions, and remaining tortilla chips; set aside.
Creamy Lime-Cilantro Dressing:
To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad to taste and toss.