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!
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!
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)
If you’re looking for an easy spring salad then look no further because I’ve got a DELICIOUS salad for you!
Vegan Buddha Bowl with Peanut Dressing
Looking for a delicious and healthy meal that’s easy to prepare? Try this Buddha Bowl with Peanut Dressing recipe! This colorful and flavorful bowl is packed with fresh veggies, and a creamy, nutty peanut dressing that will have you licking your plate clean.
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
For the full list of ingredients, and the printable recipe, be sure to check out the recipe card below.
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.
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.
Other recipes to try
Chipotle Chicken Taco Salad Recipe
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
- Combine all salad ingredients in a bowl (romaine through cilantro).
For the Chipotle 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.
For the Tortilla Taco 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.
For the Creamy Chipotle Dressing:
- Blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.
For the Chipotle Chicken Taco Salad
- 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.
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