All Recipes, Salads

Grilled Chicken Taco Salad

June 26, 2021

A simple grilled Chicken Taco Salad is perfect for summer! With juicy grilled taco-seasoned chicken, fresh veggies, drizzled with a creamy cilantro dressing, this is a salad you’ll be craving all year long!

What’s not to love about chicken taco salad?  The fresh greens, tortilla strips, juicy grilled chicken paired with creamy avocados, I could go on and on! As an added bonus, you get to fire up the grill and spend more time outside in this gorgeous summer weather!

close up of chicken and tortilla strips in grilled chicken taco salad in large bowl

What goes in a chicken taco salad?

  • Crunchy greens – I chose a mix of kale and romaine for this salad, but feel free to pick what you love! I also recommend throwing in some chopped red cabbage if you need that extra crunch.
  • Black Beans – these provide some extra protein and fiber and are so easy to add in!
  • Corn – as one of the best summer crops in my opinion – this is a must-have!
  • Cheese – I love adding a nice crumbly cheese to all my salads, so I chose queso fresco for this chicken taco salad
  • Tomatoes – I sliced up some plump grape tomatoes for an extra juicy punch.
  • Jalapenos – optional, but provides an extra kick
  • Avocado – a great healthy fat that adds a little creaminess to the salad
  • Tortilla strips – these were homemade but you’re welcome to use store-bought or crush up some regular tortillas! If you’re looking to make your own, simply cut up a few corn tortillas and fry in some olive oil at 350 degrees for 15-20 seconds for a delicious crunch!
  • Fresh cilantro – I love the burst of flavor that adding cilantro to the greens brings to this salad.
  • Creamy cilantro dressing – this light and creamy vinaigrette is the perfect drizzle that completes this salad!
close up of chicken in grilled chicken taco salad

How do you cook chicken on the grill?

Start by marinating the chicken for an hour minimum, up to overnight.

Next preheat the grill to medium heat, around 375-450°F.

Drain chicken from marinade, use a paper towel to take off any excess and place on the grill.

Grill chicken undisturbed for 5-7 minutes per side, or until the internal temperature reaches 165 degrees F. Use an instant-read thermometer to get an accurate reading.

Remove chicken and place on a cutting board and let rest 5 minutes before slicing.

Can I make this salad ahead of time?

Yes! This entree salad is great for entertaining! Let the chicken cool before placing it on top of the mixed greens, beans, jalapenos, corn, and tomatoes. It will keep up to 5 days in the refrigerator, but never add the dressing or chips until you’re ready to serve. 

cilantro dressing being poured on chicken in  grilled chicken taco salad
Print

Grilled Chicken Taco Salad

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: salad
  • Method: Grill
  • Cuisine: Mexican

Ingredients

Scale

For the chicken:

1 pound boneless chicken breasts pounded to an even thickness

1 cup cilantro leaves, chopped

1/4 cup taco seasoning

Juice and zest from one lime

1 clove garlic, minced

3 tbl olive oil 

For the salad:

1 large head of romaine lettuce, chopped

1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)

1 cup black beans drained and rinsed

Corn from 2 ears sweet corn (cooked)

1/2 cup queso fresco, crumbled

2 avocados, chopped

1 jalapeno, seeds removed and sliced (optional)

Tortilla Chips, slightly crushed or tortilla strips to taste 

For the Creamy cilantro dressing: 

1 bunch fresh cilantro.

1/2 cup greek yogurt

1 garlic clove

Juice of 1 lime

1 tbl honey

1/4 cup white wine vinegar

1/2 tsp salt

Instructions

Make the dressing by combining all dressing ingredients in a blender.  Blend until smooth.  Set aside.

Marinate chicken in 3 tbl olive oil, cilantro leaves, lime juice, garlic and taco seasoning in a plastic bag for at least an hour, up to overnight.  

Preheat the grill to medium heat, around 375-450°F.

Drain chicken from marinade, use a paper towel to take off any excess and place on the grill.

Grill chicken undisturbed for 5-7 minutes per side, or until the internal temperature reaches 165 degrees F. Use an instant-read thermometer to get an accurate reading.

Remove chicken and place on a cutting board and let rest 5 minutes before slicing.

Combine lettuce, black beans, corn, tomatoes, diced avocado, cheese and jalapeno in a bowl. Toss with dressing to combine if serving immediately. Place chicken on top and garnish with additional cilantro leaves and cheese if desired.  Serve! 

Keywords: salad; chicken; mexican

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Want to pin this for later? Click on the image below

You Might Also Like

No Comments

Leave a Reply

Recipe rating