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Chipotle Chicken Taco Salad

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!

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Why you’ll love this Chipotle Chicken Salad Recipe

Why you’ll love this

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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)

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

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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…

  1. 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.
  2. Combine the Salad Ingredients – Combine all salad ingredients in a bowl (romaine through cilantro).
  3. 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.
  4. Blend Chipotle Dressing Ingredients – Blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.
Two crispy edible taco bowls with chipotle chicken salad in them on a square white plate with black trim and a grey napkin beside the plate.

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Other recipes to try

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Two crispy edible taco bowls with chipotle chicken salad in them on a square white plate with black trim and a grey napkin beside the plate.

Chipotle Chicken Taco Salad Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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! 

Ingredients

For the Chicken

  • 2 chicken breasts
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder

For the Taco Salad

  • 6 cups chopped romaine
  • ¾ cup diced cherry tomatoes
  • ¾ cup black beans, drained (use the rest as needed for those who want more)
  • ¾ cup corn (frozen, defrosted)
  • ½ cup shredded cheese
  • ⅓ cup sliced red onion
  • 1 large avocado or 2 small, diced
  • chopped fresh cilantro for topping

For the Tortilla Taco Bowls

  • 8 whole wheat tortillas
  • extra virgin olive oil

For the Creamy Chipotle Dressing

  • ½ cup Greek yogurt
  • 2 tablespoons lime juice
  • 2 teaspoons chipotle in adobo sauce (from the canned peppers)
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • ¼ cup cilantro

Instructions

For the Taco Salad

  1. Combine all salad ingredients in a bowl (romaine through cilantro).

For the Chipotle Chicken

  1. 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.

For the Tortilla Taco Bowls

  1. 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.

For the Creamy Chipotle Dressing:

  1. Blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.

For the Chipotle Chicken Taco Salad

  1. When ready to serve, spoon salad into tortilla taco shell bowls or regular bowls if not using tortilla shells, drizzle dressing over top, top with salsa if desired.

Recommended Products

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Did you make this recipe?

Please leave a comment below or snap a pic and hashtag it #Salads4Lunch — I'd love to see all of your tasty creations on Pinterest, Instagram, Facebook, and Twitter!

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Two crispy edible taco bowls with chipotle chicken salad in them on a square white plate with black trim and a grey napkin beside the plate, text overlay says: Chipotle Chicken Taco Salad
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