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Chipotle Chicken Taco Salad – Chipotle seasoned chicken tossed with all your favorite southwestern fixings in an edible crispy taco bowl. An incredibly delicious salad with a south western bite!

DON’T LOSE THIS DELICIOUS RECIPE, PIN IT FOR LATER!

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Why you’ll love this Chipotle Chicken Salad Recipe

This simple chicken taco salad has the most delicious chipotle ranch dressing to toss it altogether!

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Large white bowl of Chiptle Chcicken Salad ingredients: chicken, avocado, corn, cheese, romaine lettuce, black beans and avocado

Ingredients for Seasoned Chicken Breasts

Fo the chicken:

2 Chicken breasts
Salt
Cumin
Chili powder
Garlic powder

Ingredients For the Taco Salad:

Chopped romaine lettuce
Diced cherry tomatoes
Black beans, drained (use the rest as needed for those who want more)
Corn (frozen, defrosted)
Shredded cheese
Sliced red onion
Avocado
Chopped fresh cilantro (for topping)

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For the baked tortilla shell as the bowl- optional (see instructions)

Whole wheat tortillas
Extra virgin olive oil

For the Spicy Chipotle Salad Dressing:

Greek yogurt
Lime juice
Chipotle in adobo sauce (from the canned peppers)
Cumin
Chili powder
Salt
Extra Virgin Olive Oil
Cilantro

Be sure to check out the full ingredient list and printable recipe in the recipe card below.

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White plate with chipotle chicken salad in a crispy taco bowl, grey napkin to the left of the plate and gold fork on the right

Tools that will Help You Make this Taco Salad Recipe

You’ll need some basic ramekins (or something similar that is oven safe) if you want to make the tortilla shell. I just cover them in foil, brush the tortilla with oil and form it around the dish.

A good blender is helpful, not just for this, but so many other recipes. I used my mini twist jar attachment that came with my Blendtec. It’s the perfect size for single portions of smoothie or a small batch of dressing like this one.

Baking sheet with Tortilla taco shells ready to bake

How to make Chipotle Chicken Taco Salad

While there’s quite a few ingredients in this healthy and nutritious chipotle chicken taco salad, making this salad is as easy as 1, 2, 3, 4…

Cook the Chicken – Combine ¼ teaspoon of the following spices: salt, cumin, chili powder and garlic powder in a small bowl. Sprinkle all over both sides of chicken. Cook on a grill or skillet over medium high heat in 2 teaspoons of oil, 6-7 minutes per side or until juices run clear.
Combine the Salad Ingredients – Combine all salad ingredients in a bowl (romaine through cilantro).
Bake the Tortilla Salad Bowls – Brush whole wheat tortillas with olive oil. Place foil over ramekins. Spray foil with cooking spray. Brush one side of tortilla with olive oil. Lay tortilla (oil side down) over the top of foil and using hands mold down over the ramekin. Lightly brush the top of the tortilla with oil and bake for 7 minutes at 375 degrees. Remove tortilla bowls from ramekins, flip over and bake an additional 3 minutes.
Blend Chipotle Dressing Ingredients – Blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.

Make this Chipotle Chicken Taco Salad then check out my Healthy Southwest Chopped Salad, Corn and Black Bean Quinoa Salad Recipe and Instant Pot White Chicken Chili and more of my Delicious Quinoa Salad Recipes to take to your Next Potluck.