Name: Chicken Taco Salad Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken thighs (4 thighs); ½ cup enchilada sauce; 5 ounces spring greens; 1 large ripe avocado; 1 cup black beans (drained and rinsed); ½ cup grated carrots; 1 cup red cabbage (thinly sliced); ⅔ cup cherry tomatoes (halved); ½ cup red onion (thinly sliced); 6 radishes (thinly sliced, optional); 1 batch Cilantro Lime Dressing

Jump to Recipe

Bright, bold, and bursting with irresistible color, this Chicken Taco Salad Recipe brings together everything I love about Tex-Mex flavors in one crunchy, refreshing bowl. Tender baked chicken thighs, tangy enchilada sauce, creamy avocado, crisp veggies, and a zesty cilantro lime dressing create a satisfying meal that’s as fun to eat as it is beautiful to look at. Whether you’re after a speedy weeknight dinner or a crowd-pleasing lunch, this salad delivers big-time flavor with very little fuss.

Ingredients You’ll Need

This Chicken Taco Salad Recipe relies on a handful of well-chosen ingredients, each playing a part in texture, taste, or that pop of color that makes a salad truly inviting. Don’t skip the little extras—they’re what take it from ordinary to unforgettable!

Chicken thighs: Juicy and full of flavor, thighs are the secret to tender, savory bites; they also soak up the enchilada sauce beautifully.
Enchilada sauce: Adds tanginess and deep flavor to the chicken, while also keeping it moist as it bakes.
Spring greens: A fresh base, offering a tender and slightly peppery bed for all your toppings.
Avocado: For that buttery, creamy element that balances out all the crunch and spice in the salad.
Black beans: Hearty, protein-packed, and adding a subtle earthiness.
Grated carrots: Sweet, crunchy, and vibrant—plus they bring lovely color.
Red cabbage: For a beautiful purple crunch and a bit of bitterness that goes perfectly with the chicken.
Cherry tomatoes: Juicy bursts of flavor and brightness in every bite.
Red onion: Sharp, slightly sweet slices that wake up the whole bowl.
Radishes (optional): Peppery and crisp—totally optional, but highly recommended if you love a little bite.
Cilantro Lime Dressing: The zesty, creamy drizzle that ties the entire salad together with freshness.

How to Make Chicken Taco Salad Recipe

Step 1: Marinate the Chicken

Start by placing the chicken thighs and enchilada sauce in a large zip lock bag. Seal it up, then massage the bag gently to evenly coat all the chicken with the sauce. For the juiciest, most flavorful chicken, try to let it marinate in the refrigerator for at least 15 minutes—but if you’ve got extra time, a few hours will take the flavor even deeper.

Step 2: Bake the Chicken

Preheat your oven to 425 degrees F. Arrange the marinated chicken thighs in a casserole dish in a single layer—this helps them cook evenly and get just the right texture. Bake for 20 minutes on the center rack. Don’t forget to spoon those flavorful pan juices over the chicken before broiling!

Step 3: Broil for Char

After baking, set your oven to broil and let the chicken cook for another 5–8 minutes. This gives the chicken that irresistible charred edge and deepens the flavor. Make sure to check the internal temperature (180 degrees F for thighs) for maximum juiciness and safety.

Step 4: Rest and Slice the Chicken

Take the chicken out and let it rest for 10 minutes; this locks in the juices. Then, using a sharp knife, slice it into strips or chop into bite-size chunks—whichever you prefer for your salad. The aroma at this point is pure temptation!

Step 5: Make the Dressing

You can blend up your cilantro lime dressing ahead of time for maximum convenience. Simply mix all the ingredients in a blender or whisk them together in a bowl, then pop the dressing in the fridge until you’re ready to assemble.

Step 6: Chop and Toss the Salad

Prep your salad by chopping all the veggies—spring greens, avocado, red cabbage, carrots, cherry tomatoes, red onion, and radishes—then combine everything with black beans in a large salad bowl. Pour over as much dressing as you crave, then toss until every ingredient is coated in creamy, tangy goodness.

Step 7: Serve and Enjoy

Spoon the salad into generous bowls, top with the sliced chicken, and serve while the chicken is still slightly warm. The contrasting textures and flavors make every bite exciting!

How to Serve Chicken Taco Salad Recipe

Chicken Taco Salad Recipe - Recipe Image

Garnishes

Fresh garnishes are the finishing touch that sets your Chicken Taco Salad Recipe apart. I love a shower of chopped cilantro, a squeeze of fresh lime, a sprinkle of cotija or feta cheese, and a few crispy tortilla strips for crunch. Even a dollop of Greek yogurt or sour cream can add tang and richness—don’t be shy!

Side Dishes

This Chicken Taco Salad Recipe is really a complete meal, but if you want to round it out, serve with some warm, charred corn tortillas or homemade tortilla chips. A side of Mexican street corn (elote) or a light fruit salad also pairs beautifully and keeps the meal bright and festive.

Creative Ways to Present

If you’re entertaining, try serving your Chicken Taco Salad Recipe in edible tortilla bowls for a playful touch—or lay out all the ingredients in a “salad bar” style so each guest can build their own bowl. For lunchboxes, keep the chicken, dressing, and veggies separate until serving to keep everything fresh and vibrant.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, separate the chicken, the veggies, and the dressing in airtight containers. Keeping everything apart helps preserve the textures and keeps your salad tasting fresh for up to 12 hours. This Chicken Taco Salad Recipe is at its best the day you make it, but this trick will save any extras.

Freezing

It’s not a great idea to freeze the assembled salad because the greens and veggies will lose their crunch. However, the cooked chicken absolutely holds up in the freezer! Cool it completely, store in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before using in your next salad.

Reheating

To reheat the chicken, it’s easiest to use the microwave in short bursts, checking that it’s warmed through but not overdone. If you prefer, you can gently rewarm the chicken in a skillet with a splash of water to keep it from drying out, then add it back to your fresh salad when ready to serve.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are a great lean option and work well in this Chicken Taco Salad Recipe—just bake until they reach 165 degrees F for juicy, safe results.

What if I don’t have enchilada sauce?

You can substitute taco sauce or even a mix of salsa with a bit of chili powder for the marinade. The flavor will be a little different, but your salad will still be delicious and full of zest.

Is this recipe spicy?

The heat level depends on your enchilada sauce and dressing—most store-bought enchilada sauces are quite mild, but you can pick a spicy variety or add chopped jalapeños if you love extra heat.

What can I use instead of cilantro in the dressing?

If you’re not a fan of cilantro, try parsley or a mix of fresh basil and mint. The dressing will be a little different, but still herby and bright.

Can I meal-prep Chicken Taco Salad Recipe for lunches?

Yes! Just keep the chicken, veggies, and dressing in separate containers and assemble right before eating for the best freshness and crunch. The Chicken Taco Salad Recipe is perfect for make-ahead lunches that don’t sacrifice flavor.

Final Thoughts

I hope you’re inspired to toss together this Chicken Taco Salad Recipe and make it your own. With so many vibrant flavors and easy shortcuts, it’s truly a recipe that turns a regular day into something special. Give it a try and enjoy every satisfying, colorful bite!

Chicken Taco Salad Recipe

★★★★★

5.2 from 17 reviews

Author: Ethan
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Chicken Taco Salad Recipe is a delightful combination of flavorful chicken, fresh veggies, and a zesty cilantro lime dressing. It’s a satisfying and nutritious meal that’s perfect for lunch or dinner.

Instructions

Prepare the Chicken: Transfer the raw chicken and enchilada sauce to a large zip lock bag. Seal the bag and move the chicken pieces around until they are coated in sauce. Refrigerate for at least 15 minutes, ideally several hours.
Preheat the oven to 425 degrees F.
Transfer the chicken to a large casserole dish in an even layer.
Bake on the center rack of the preheated oven for 20 minutes.
Spoon the pan juices over the chicken and broil for 5-8 minutes, or until a lovely char forms.
Let the chicken rest for 10 minutes.
Slice using a sharp knife, or chop into bite-sized chunks.
Make the Dressing: Mix the dressing ingredients in a blender or in a bowl. Refrigerate until ready to use.
Make the Salad: Chop all of the ingredients for the salad and transfer them to a large bowl.
Pour in your desired amount of dressing. Toss everything together until the salad is coated with dressing.
Serve in big salad bowls and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 12 hours.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican