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chicken taco salad recipe

Chicken Taco Salad Recipe

This flavorful chicken taco salad uses my quick and easy ground chicken taco meat recipe for a salad you can't wait to eat!
Course Dinner, Lunch, Meal Prep
Cuisine Mexican
Keyword chicken taco meat recipe, chicken taco salad, ground chicken taco meat, healthy chicken tacos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 501kcal
Author Kelli Shallal MPH RD


  • large non-stick skillet with lid
  • strainer


Chicken Taco Meat Recipe



Chicken Taco Meat Instructions

  •  Saute onions and jalapeno in oil on medium in a large non-stick skillet until translucent and tender, about 3-5 minutes. 
    1 tbsp avocado oil, 1 yellow onion, 1 jalapeno, deseeded, deveined
  • Add chicken and taco seasoning, cook for 8-10 minutes, until chicken is cooked through.  
    1 lb ground chicken, 1/4 cup taco seasoning
  • Add diced tomatoes in and 1/4 cup water. Stir well. Place the lid on and let simmer for at least 5 minutes. If meat sticks to the bottom of the pan, add more water.  
    1 can diced tomatoes
  • Rinse and drain black beans, stir into the meat and serve! Alternatively, you can keep the beans separate.  
    1 can black beans
  • Finish with a sprits of lime juice! About a teaspoon of lime juice or the juice of half of a lime.

Chicken Taco Salad

  • Add 2 cups of romaine lettuce to a bowl. Top each salad with 1/6 chicken taco meat, 1/2 cup cherry tomatoes, 1/4 cup beans, 2 tablespoons cotija cheese, 1/6 of avocado, 1 tablespoon cilantro, 1 tablespoon green onion, 1/4 cup salsa, 2-3 tablespoons of sour cream, and guac.



Calories: 501kcal | Carbohydrates: 49g | Protein: 29g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1630mg | Potassium: 1840mg | Fiber: 19g | Sugar: 11g | Vitamin A: 10203IU | Vitamin C: 48mg | Calcium: 220mg | Iron: 6mg