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    Chicken Taco Salad with Spinach, Tomatoes, and Cheddar

    Published: Mar 06, 2014 / 26 Comments

    49.3K shares
    • Facebook202
    Recipe Print

    Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese. For dressing use Ranch dressing or Greek yogurt mixed with the taco seasoning and fresh cilantro.

    Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese

    I love chicken salads, and one of my most favorite ones is a chicken taco salad with lots of vegetables, crushed tortilla chips, creamy Ranch dressing (or a healthier, Greek yogurt based dressing), served with sour cream and salsa on the side!

    This salad has everything: protein, carbs, veggies, fiber - it's a complete dinner meal which will leave you happy and satisfied!

    Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese

    How to cook chicken

    I like to roll and liberally coat the chicken in a taco seasoning and sear it in olive oil on medium-high heat for only about 3 minutes on each side. Then, remove the chicken from heat but still keep it covered for about 15 more minutes to allow it to cook through until it's no longer pink inside but not dry either.

    Alternatively, you can bake the chicken at 375 Fahrenheit in the preheated oven for about 20 minutes and then let it sit covered on the counter until the chicken is cooked through and ready to be diced into cubes.

    How to assemble the salad

    Just mix all chicken taco salad ingredients together (adding tortilla chips last), and serve the salad with the dressing on the side, just like this:

    Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese

    Or, you can drizzle the dressing over the chicken taco salad right before serving, like this. Either way, the salad is delicious, flavorful, just a pure comfort food.

    Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese

    What salad dressing to use for chicken taco salad

    For a salad dressing, you can use either store-bought Ranch dressing, or, for a healthier version, mix some Greek yogurt with the taco seasoning and chopped fresh cilantro!

    chicken taco salad with spinach, tomatoes and cheddar
    5 from 5 votes

    Chicken Taco Salad with Spinach, Tomatoes, and Cheddar

    Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese. For dressing use Ranch dressing or Greek yogurt mixed with the taco seasoning and fresh cilantro.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Salad
    Cuisine American
    Servings 8 servings
    Calories per serving 254 kcal
    Author: Julia

    Ingredients

    Chicken:

    • 2 tablespoons vegetable Oil
    • 1 lb chicken breasts , skinless, boneless
    • 2 tablespoons taco seasoning

    Salad:

    • 6 cups spinach fresh, shredded
    • 3 tomatoes , diced
    • 4 green onions , chopped
    • ¼ cup red onion , chopped
    • 1 red bell pepper , thinly sliced
    • ½ cup cheddar cheese , shredded
    • ½ cup tortilla chips , crushed

    Salad dressing (option 1):

    • ½ cup Ranch salad dressing

    Salad dressing (healthier option 2):

    • ½ cup Greek yogurt mixed with the taco seasoning and chopped fresh cilantro

    Instructions 

    Chicken:

    • Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes

    Salad:

    • Layer all salad ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese, and crushed tortilla chips) and cubed chicken in a large salad bowl or on a large serving platter. Drizzle with the desired amount of Ranch dressing and serve.
    • Or, instead of layering the salad ingredients, just toss them all together, without any layering, with the desired amount of Ranch dressing and serve the salad already tossed and mixed. In this case, add crushed tortilla chips only after you tossed and mixed all other salad ingredients, to make sure tortilla chips don't get soggy.

    Nutrition

    Nutrition Information
    Chicken Taco Salad with Spinach, Tomatoes, and Cheddar
    Amount per Serving
    Calories
    254
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    48
    mg
    16
    %
    Sodium
     
    376
    mg
    16
    %
    Potassium
     
    531
    mg
    15
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    3165
    IU
    63
    %
    Vitamin C
     
    34.6
    mg
    42
    %
    Calcium
     
    102
    mg
    10
    %
    Iron
     
    1.4
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken taco salad, mexican chicken salad, southwestern taco salad
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Robbie

      March 13, 2023 at 8:20 pm

      Super easy to make and delicious!!

      Reply
      • Julia

        March 18, 2023 at 5:18 pm

        Glad you enjoyed it!

        Reply
    2. Kathy

      July 06, 2016 at 9:04 pm

      We made this for dinner tonight. So easy and delicious! The chicken was perfectly cooked and moist. We added corn and black beans. Thanks!

      Reply
      • Julia

        July 09, 2016 at 3:18 pm

        Thank you, Kathy! I am glad you liked it! Corn and black beans sound delicious as an addition!

        Reply
    3. Jess

      September 08, 2015 at 4:43 pm

      Made this tonight for supper, it was so good! and for once it didn't take longer (or even as long) as the estimated preparation time! easy, delicious, and full of good nutrition. My kind of meal! thanks so much for sharing!

      Reply
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