This healthy taco salad recipe with chicken is delicious because of the combination of flavors. I love all the colors, too! It’s such a pretty salad, and while the chicken is marinating and cooking, you can prep all the rest. This is perfect for dinner or to prep for the week for lunches.
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How To Make Taco Salad
Cook the chicken: I have three different ways for you to cook the chicken for your taco salad. Each involves marinating the chicken tenders in a spicy lemon juice marinade for 30 minutes.
- If using homemade dairy-free ranch dressing, mix first and then refrigerate to allow flavors to blend.
- Next, marinate your chicken in lemon juice, olive oil, and taco seasoning for 30 minutes in the refrigerator.
- While your chicken is marinating, prep the other ingredients. Chop the tomatoes, red onion, and cilantro. Chop the lettuce or use pre-cut packaged lettuce. Prepare the corn. Drain and rinse the can of black beans.
- Decide which way you want to cook your chicken. I have links with instructions for using an air fryer, pan frying, or baking in the oven.
- While your chicken is cooking, chop or slice the avocados.
- After cooking the chicken, cut it into 1/2-inch slices or thinner.
- Serve salad either preassembled or place ingredients in individual serving dishes so each person can assemble their salad.
- Serve with salsa (gluten-free), homemade dairy-free ranch dressing, or TessaMae’s Creamy Ranch (dairy-free), gluten-free tortilla, or corn chips.
Healthy Taco Salad Recipe With Chicken (Gluten-Free)
- Yield: 4 servings 1x
- Category: Dinner
- Diet: Gluten Free
Description
Delicious and colorful combinations come together to make this yummy taco salad.
Ingredients
- 1 to 1 ½ lbs of cooked taco chicken tenders
- 2 romaine lettuce hearts, chopped or use 12-18 oz of bagged chopped romaine
- 2 cups corn, canned or frozen, drained
- 1 15 oz can of black beans, rinsed and drained
- 2 avocados, chopped or sliced
- 3–4 Roma tomatoes, chopped
- 1 red onion, chopped
- ½ cup chopped cilantro
Serve with:
tortilla chips
salsa
homemade dairy-free ranch dressing or Tessamae’s Dairy-Free Ranch Dressing
Instructions
- If using homemade dairy-free ranch dressing, mix first and then refrigerate to allow flavors to blend.
- Next, marinate your chicken in lemon juice and taco seasoning for 30 minutes in the refrigerator.
- While your chicken is marinating, prep the other ingredients. Chop tomatoes, red onion, cilantro, and lettuce if not using precut. Drain the can of corn or thaw if using frozen. Drain and rinse the can of black beans.
- Decide which way you want to cook your chicken. I have links with instructions for using an air fryer, pan frying, or baking in the oven.
- While your chicken is cooking, chop or slice the avocados.
- After cooking the chicken,g cut it into 1/2-inch slices or thinner.
- Serve salad either preassembled or place ingredients in individual serving dishes so each person can assemble their salad.
- Serve with salsa (gluten-free), homemade dairy-free ranch dressing, Tessamae’s Creamy Ranch (dairy-free), and gluten-free tortilla chips.
Notes
Make sure all packaged ingredients used are gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 517
- Sugar: 10.8 g
- Sodium: 521.3 mg
- Fat: 20.4 g
- Carbohydrates: 54.2 g
- Protein: 34.9 g
- Cholesterol: 54.9 mg
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