Best 4 Grilled Chicken Taco Salad Recipes

Craving a delightful fusion of Mexican flavors and refreshing greens? Look no further than the Grilled Chicken Taco Salad, a tantalizing dish that combines the zest of Mexican spices with the crispness of a salad. This culinary creation features succulent grilled chicken strips marinated in a blend of zesty spices, providing a burst of savory goodness in every bite. The chicken rests atop a bed of crisp romaine lettuce, adding a textural contrast and a base for the vibrant toppings. Fresh pico de gallo, a vibrant salsa made from diced tomatoes, onions, cilantro, and jalapeños, adds a pop of color and a tangy kick. Guacamole, a creamy avocado dip, provides a rich and velvety element, while shredded cheese, sour cream, and sliced avocado add a symphony of flavors and textures. A drizzle of tangy lime dressing ties all the elements together, creating a harmonious blend of tastes. Whether you're hosting a fiesta or simply seeking a satisfying and flavorful meal, this Grilled Chicken Taco Salad promises an explosion of flavors that will tantalize your taste buds.

Let's cook with our recipes!

CHICKEN TACO SALAD

Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

GRILLED CHICKEN TACO SALAD

Grilled Chicken Taco Salad image

Great way to prepare a Mexican favorite.

Provided by MTCHYG

Categories Salad Taco Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g

ROTISSERIE CHICKEN TACOS

Rotisserie Chicken Tacos image

This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party.

Provided by april.creative

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 12

Number Of Ingredients 13

Ingredients

12 corn taco shells
2 tablespoons canola oil
½ cup diced onion
2 cloves garlic, pressed
1 pound rotisserie chicken, meat pulled and shredded
1 (8 ounce) can tomato sauce
1 cup salsa, divided
1 (1 ounce) package taco seasoning
1 (15 ounce) can vegetarian refried beans
2 cups shredded lettuce
2 cups shredded Mexican cheese blend
1 cup chopped green and red bell peppers
1 cup diced tomatoes

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
Warm taco shells in the preheated oven for 3 to 5 minutes.
Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 21.3 g, Cholesterol 48.8 mg, Fat 12.6 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 5.2 g, Sodium 768 mg, Sugar 3.7 g

GRILLED CHICKEN TACO SALAD

Grilled Chicken Taco Salad image

Our grilled chicken taco salad is full of good things, yet you can have it on the table in just 20 minutes. Read on to find out how...

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups shredded iceberg lettuce
8 tostada shells
1 cup frozen corn, thawed, drained
4 Easy Grilled BBQ Chicken
1 avocado, sliced
3 Tbsp. KRAFT Classic Ranch Dressing
2 Tbsp. KRAFT Original Barbecue Sauce
1/2 cup KRAFT Cheddar & Asadero Cheese Deliciously Paired for Tacos

Steps:

Place lettuce on 4 plates; top with next 4 ingredients.
Mix dressing and barbecue sauce; drizzle over salads.
Top with cheese.

Nutrition Facts : Calories 590, Fat 26 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g

Tips:

For the best flavor, use grilled chicken breasts that have been marinated for at least 30 minutes.
To make a vegetarian version of this salad, omit the chicken and add extra beans or roasted vegetables.
If you don't have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, and paprika.
To save time, you can use store-bought guacamole and salsa.
To make this salad a complete meal, serve it with a side of rice or beans.

Conclusion:

This grilled chicken taco salad is a healthy and flavorful dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover grilled chicken. With its colorful and flavorful ingredients, this salad is sure to be a hit with everyone at your table.