Grilled Chicken Taco Salad (30 Minutes)

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There’s no need to hit the local Tex-Mex joint when you can whip up a vibrant and flavorful grilled chicken taco salad right at home. This salad marries the smokiness of grilled chicken with the freshness of crisp vegetables and a touch of heat from jalapeños. The tortilla chips add a delightful crunch that pairs beautifully with the tender chicken and creamy cheese. Every forkful promises a burst of flavor and texture that will have you coming back for more.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp taco seasoning
  • 4 cups mixed salad greens (such as romaine or iceberg lettuce)
  • 1 cup diced tomatoes
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1–2 jalapeños, sliced (adjust to heat preference)
  • 1 cup tortilla chips
  • 3/4 cup shredded cheese (cheddar or a Mexican blend)
  • 2 green onions, chopped
  • Your favorite taco salad dressing or salsa for drizzling

Instructions

  1. Prep the Chicken (5 minutes): Rub the chicken breasts with olive oil and sprinkle evenly with taco seasoning.
  2. Grill the Chicken (12-15 minutes): Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once grilled, let the chicken rest for a few minutes and then slice it into bite-sized pieces.
  3. Assemble the Salad (10 minutes): In a large salad bowl, toss together the salad greens, tomatoes, red onion, black olives, jalapeños, and half of the tortilla chips. Top with the grilled chicken pieces.
  4. Garnish and Serve (3 minutes): Sprinkle the shredded cheese and green onions over the top. Add the remaining tortilla chips. Drizzle with your favorite taco salad dressing or salsa, and serve immediately.

Notes

This salad is customizable, so feel free to add other favorite taco toppings like corn, avocado, or beans. For a creamier dressing, consider combining salsa with a dollop of sour cream or Greek yogurt. When serving for guests, you can offer various dressings and extra toppings on the side, so everyone can customize their plate. This salad pairs beautifully with a cold glass of iced tea or a zesty limeade. For an added twist, consider grilling some lime halves and squeezing them over the salad for a smoky citrus kick.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 16g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 80mg

Pair this with...

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

Cilantro Lime Brown Rice

Begin by cooking brown rice as per package instructions, ensuring each grain remains distinct and slightly chewy, a characteristic charm of this whole grain. While the rice cooks, zest and juice a couple of fresh limes, setting aside their aromatic essence. Once the rice is done, fluff it gently with a fork to release steam and separate the grains. While still warm, drizzle the rice with the lime juice and gently mix in the zest, ensuring that citrusy goodness permeates every bite. Finally, fold in freshly chopped cilantro, which adds a burst of herbaceous brightness. Season with a touch of salt to bring all the flavors together.

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