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Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing
4.5 from 102 votes

Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing

This loaded chicken taco salad features bite-sized seasoned chicken breast over romaine lettuce, topped with fresh tomato, corn, black beans, avocado, shredded cheese, and crushed tortilla chips. A creamy lime-cilantro dressing with mayonnaise, sour cream, and lime juice adds bright, tangy notes that bring the salad together. The textures contrast with crispy chips and tender chicken, making it a satisfying meal or lunch option with vibrant flavors.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 542 kcal
Course: Side Dish, Salad
Cuisine: Mexican

Ingredients

Chicken Taco Salad
  • 2 tablespoons olive oil
  • 1 ¼ pounds chicken breast cut into bite-sized pieces, boneless skinless
  • 1.25- ounce taco seasoning divided (I use reduced sodium, medium heat, packet
  • 4 cups romaine lettuce
  • 1 tomato diced (I use vine-ripened; Roma or cherry tomatoes may be substituted, or 2 medium
  • ½ cup corn drained (fresh or frozen may be substituted, canned
  • ½ cup black beans drained and rinsed, canned
  • 1 avocado peeled and diced, Hass, medium
  • 1 cup cheese I use a monterey Jack and cheddar blend, shredded
  • 1 cup tortilla chips crushed (I crush Doritos in my palm, seasoned
Taco Salad Dressing
  • ½ cup mayonnaise lite okay
  • ¼ cup sour cream lite okay, plain Greek yogurt may be substituted
  • 3 to 4 tablespoons lime juice or as necessary for flavor and consistency
  • ¼ cup cilantro minced, leaves
  • ½ teaspoon granulated sugar optional and to taste

Instructions

    Cup of Yum
  1. To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
  2. To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
  3. To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
  4. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
  5. Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad.

Notes

  • Extra creamy lime-cilantro dressing keeps airtight in the fridge for up to 5 days and works as a veggie dip.

Nutrition Information

Serving 1serving Calories 542kcal (27%) Carbohydrates 19g (6%) Protein 37g (74%) Fat 35g (54%) Saturated Fat 9g (45%) Polyunsaturated Fat 23g (135%) Cholesterol 112mg (37%) Sodium 838mg (35%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 542

% Daily Value*

Serving 1serving
Calories 542kcal 27%
Carbohydrates 19g 6%
Protein 37g 74%
Fat 35g 54%
Saturated Fat 9g 45%
Polyunsaturated Fat 23g 135%
Cholesterol 112mg 37%
Sodium 838mg 35%
Fiber 5g 20%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.