This Chopped Chicken Taco Salad is a fun family style dinner!

Chopped Chicken Taco Salad

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

This Taco Salad is perfect for a twist on taco night! Top this salad with our creamy Salsa Dressing and you’ve got a restaurant worthy meal!



For the Chicken

  • 2 lbs. boneless, skinless chicken breast
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1 tablespoon olive oil

For the Salad

  • 2 heads of romaine lettuce, washed and chopped (or you can grab 212 oz. bags of romaine)
  • 1 can red kidney beans, rinsed and drained
  • 2 cups shredded cheddar or jack cheese
  • 2 avocados, diced
  • 2 cups cherry tomatoes, diced
  • 1 recipe of Easy Creamy Salsa Dressing
  • Tortilla chips
  • Fresh cilantro for garnish (optional)


  1. Preheat the oven to 400 degrees.
  2. Mix the seasonings together in a small bowl, then season both side of the chicken.
  3. Drizzle with the olive oil and bake for 15 minutes, turning halfway through cooking time.
  4. Remove the chicken from the oven and let cool while you assemble the salad.
  5. You can either assemble the salad in a large bowl with all of the toppings, toss with the dressing and serve or place the romaine in 4 bowls and let everyone choose their own toppings.
  6. Pour the dressing over the top of the salad, and chop up with a fork and knife, tossing all of the ingredients together with the dressing.
  • Category: Dinner
  • Method: Oven
  • Cuisine: American / Tex-Mex

Keywords: salad recipe, chopped salad, taco salad, dinner ideas, dinner recipes, easy chicken recipes, dressing recipe