Healthy Taco Salad Recipe With Chicken (Gluten-Free)

Make this Healthy Taco Salad Recipe with Chicken that your family and friends will love. It’s easy, delicious, and so colorful! Gluten-free and Dairy-free.

How to make Chicken for Taco Salad

I have 3 different ways for you to cook the chicken for your taco salad. Each of them includes marinating your chicken tenders in a spicy lemon juice marinade for 30 minutes.

1. Air-Fried Taco Chicken Tenders
2. Pan-Fried Taco Chicken Tenders
3. Baked Taco Chicken Tenders

How To Make Taco Salad With Chicken

1. If using homemade dairy-free ranch dressing mix that first and then refrigerate to allow flavors to blend.
2. Next marinade your chicken in a mixture of lemon juice, olive oil, and taco seasoning for 30 minutes in the refrigerator.
3. 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.
4. 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.
5. While your chicken is cooking chop or slice the avocados.
6. After the chicken is finished cooking cut it in 1/2-inch slices or thinner.
7. Serve salad either preassembled or place ingredients in individual serving dishes so each person can assemble their own salad.
8. Serve with salsa (gluten-free), homemade dairy-free ranch dressing or TessaMae’s Creamy Ranch (dairy-free), gluten-free tortilla or corn chips.

What are good foods to serve with Taco Salad?

I normally only serve the ingredients listed with my taco salad. It gives a good variety of taste and texture, but if you want to serve more here are few ideas that you might like:

1. Restaurant-Style Mexican Rice
2. Mexican Restaurant-Style Cauliflower Rice
3. Pineapple-Cucumber Salad
4. Chipotle Rice

Healthy Taco Salad Recipe With Chicken (Gluten-Free)

• Author: MamaShire
• Yield: 4 servings 1x
• Category: Dinner

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Description

• Make sure all packaged ingredients used are gluten-free.

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Scale 1x2x3x

Ingredients

1– 1 1/2 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 black beans, rinsed and drained
2 avocados, chopped or sliced
3–4 Roma tomatoes, chopped
1 red onion, chopped
1/2 cup chopped cilantro

Serve with:
tortilla chips
salsa
homemade dairy-free ranch dressing or Tessamae’s Dairy-Free Ranch Dressing

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Instructions

1. If using homemade dairy-free ranch dressing mix that first and then refrigerate to allow flavors to blend.
2. Next marinade your chicken in a mixture of lemon juice and taco seasoning for 30 minutes in the refrigerator.
3. 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.
4. 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.
5. While your chicken is cooking chop or slice the avocados.
6. After the chicken is finished cooking cut it in 1/2-inch slices or thinner.
7. Serve salad either preassembled or place ingredients in individual serving dishes so each person can assemble their own salad.
8. Serve with salsa (gluten-free), homemade dairy-free ranch dressing or Tessamae’s Creamy Ranch (dairy-free), gluten-free tortilla chips.

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