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chicken taco salad

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

The seasoning on the chicken adds a slight kick to your taste buds with this salad.  Full of flavor and not too heavy, this is the perfect salad to pair with a pitcher of sangria or margarita's.

yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken taco salad

  • 1
    whole chicken (about 4 lbs)
  • 2
    heads of iceberg lettuce, chopped or shredded
  • 1
    head of green leaf lettuce, chopped or shredded
  • 2 can
    black beans, rinsed and drained
  • 1 c
    pico de gallo (store bought or make your own)
  • 1/2 c
    black olives, sliced
  • 2 c
    cheddar cheese, shredded
  • 1/2 c
    jalapeños, diced (optional)
  • guacamole (best if you make your own)
  • sour cream
  • CHICKEN SEASONING
  • 2 tsp
    chili powder
  • 1 tsp
    salt
  • 1 tsp
    garlic powder
  • 1 tsp
    ground cumin
  • dash
    cayenne pepper
  • 2 Tbsp
    water

How To Make chicken taco salad

  • 1
    Boiled chicken comes out tender and easy to shred. Never boil a frozen chicken - you always have to thaw it first. Immerse the chicken in a large pot of cold water. Cover the pot and heat to a medium-high heat. When the water begins to bubble, turn the heat down. Leave the chicken simmering until it is done. The water does not need to reach a full boil at any time. If it is simmering gently, that is enough to cook your chicken. A whole chicken takes about an hour to cook; depending on how much meat the chicken has on it. The internal temperature needs to be at least 160 degrees F. Use a meat thermometer to check.
  • 2
    Meanwhile, shred the lettuce and prepare the rest of the ingredients.
  • 3
    Combine the chicken seasoning in a small bowl, blend well and set aside.
  • 4
    When the chicken is done, remove from pot, drain any water from it, and set on cooling rack to let cool. Once cool, remove skin and begin to shred chicken with your hands, place in a large bowl. Sprinkle the seasoning mixture over chicken and toss to coat.
  • 5
    To the chicken, add and combine the lettuce, beans, olives, cheese, jalapenos, and pico de gallo. Toss gently to mix together.
  • 6
    Set out the guacamole and sour cream aside the salad. You can also provide a ranch dressing or a creamy avocado dressing if desired. I prefer to just use the guacamole and a little sour cream to mix in as the dressing.
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