Chicken Taco Chop Salad

We eat a lot of tacos around here.  We all love them, and whenever I haven’t bothered to meal plan and don’t know what to make, some form of mexican food is always what ends up on the table.  I think I could have mexican food in some form or other every night and never get sick of it.

And a taco salad?  It’s just the best kind of meal as far as I’m concerned.  Tacos that feel healthy due to the “salad” in the title!  This chicken taco chop salad is full of flavour, I could easily eat it every second day if the rest of the family was okay with that!  You can also use plain cooked chicken if you’re in a rush and don’t want to bother with the marinade, but if you have time I definitely recommend it.  It adds a ton of flavour to the salad and I generally do it if time permits.  Enjoy!

Chicken Taco Chopped Salad

Chicken Taco Chop Salad

Yield: Serves 4

Note: These are the salad ingredients I used, you could obviously adjust the veggies to what you like or have on hand. I think black beans and black olives would be a great addition too, I just didn’t have any! I marinated my chicken for about 3 hours, mostly because that’s when it was convenient for me to mix it up, I’m not sure that the timing really matters too much. I’ve done it with as little as half an hour and it was still great, it just didn’t have quite as much flavour. Also, the dressing is a fairly large amount and you may not need it all, depending on how much dressing you like on your salad.

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For the chicken:
3-4 chicken breasts
3 tablespoons olive oil
juice of 1 lime
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
For the salad:
2 cups corn kernels
1/2 green pepper
1/2 red pepper
1 avocado
1/2 cup cilantro
2 tomatoes
1 large romaine heart
3-4 green onions
tortilla chips
For the dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon taco seasoning
1/2 tablespoon ranch seasoning
juice of 1 lime


  1. In a 9x9 inch baking dish, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt and black pepper. Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap and place in the refrigerator until you’re ready to grill, marinating for at least half an hour.
  2. Preheat the grill to medium high heat. Grill the marinated chicken for 8-10 minutes per side until cooked through. Remove from grill and dice it up.
  3. Chop the bell peppers, avocado, cilantro, tomatoes, romaine and green onions and toss together. Or you can keep all the ingredients separate and do the “build your own salad” thing, which is how my family prefers it! That way everyone gets what they want in their salad.
  4. In a small bowl, whisk together mayo, sour cream, ranch seasoning, taco seasoning and lime juice and set aside.
  5. Toss the salad with the chicken, dressing and some crumbled tortilla chips and serve (unless you’re doing build your own of course!). Enjoy!


Source: Dressing recipe is slightly adapted from Lauren's Latest , the rest is a Bake Eat Repeat original.


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