Save to Pinterest The first time I made this salad, it was supposed to be tacos but I was too tired to warm the shells. I started crushing them into the salad instead and my husband looked at me like I had lost my mind, until he took a bite and quietly asked for seconds. Now it's the Tuesday dinner that actually makes us look forward to the middle of the week.
My neighbor Sarah brought this over when I had my wisdom teeth out, thinking soft food would be better, but I couldn't resist the taco smells wafting from her kitchen. She made it work by crushing the shells into tiny confetti pieces and I ate three bowls that day, swollen jaw and all. Now whenever I make it, I think of her standing in my kitchen teaching me how to slice avocado without squishing it.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate, preventing dry edges while waiting for the center to finish
- 1 tablespoon olive oil: Helps the taco seasoning form a nice crust and keeps the chicken from sticking to your skillet
- 2 teaspoons taco seasoning: Check the label if you need gluten-free, or make your own with chili powder, cumin, and a pinch of oregano
- ½ teaspoon salt and ¼ teaspoon black pepper: Enhances the taco seasoning without overpowering the other fresh ingredients
- 6 cups romaine lettuce: Provides that satisfying crunch that holds up beautifully under the weight of toppings and dressing
- 1 cup cherry tomatoes: Their sweetness balances the savory seasoning and they don't make the salad watery like larger tomatoes can
- 1 cup canned black beans: Rinse them really well to remove the starchy liquid that can make your dressing cloudy and thin
- 1 cup corn kernels: Fresh off the cob in summer, but frozen and thawed works perfectly fine and saves prep time
- 1 cup shredded cheddar cheese: Sharp cheddar gives you more flavor with less cheese, keeping this salad satisfying but not heavy
- 2 green onions: Their mild onion flavor brightens everything without the harsh bite of raw yellow onions
- 1 avocado: Choose one that gives slightly to pressure but isn't mushy, so it holds its shape when tossed
- 1 cup crushed taco shells: The secret ingredient that makes this feel like cheating—crush them right before serving so they stay crunchy
- ½ cup sour cream: Creates the creamy base for the dressing that clings to every single ingredient
- 2 tablespoons mayonnaise: Just enough to stabilize the dressing and add richness without making it heavy
- 1 tablespoon lime juice: Fresh is absolutely worth it here—bottled lime juice can taste harsh and metallic
- 1 teaspoon hot sauce: Optional, but even a tiny bit wakes up all the other flavors without adding overwhelming heat
- ½ teaspoon ground cumin: Reinforces the taco flavors in the dressing so every bite tastes cohesive and intentional
Instructions
- Prep the chicken:
- Pat the chicken completely dry with paper towels so the seasoning sticks, then rub all over with olive oil followed by the taco seasoning, salt, and pepper.
- Cook the chicken:
- Heat your skillet over medium heat until a drop of water sizzles, then cook chicken for 6 to 7 minutes per side until it reaches 165°F and juices run clear.
- Rest and slice:
- Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then slice it thinly against the grain for the most tender bites.
- Make the dressing:
- Whisk together the sour cream, mayonnaise, lime juice, hot sauce if using, cumin, and salt and pepper until completely smooth and creamy.
- Build the base:
- In your largest salad bowl, combine the romaine, cherry tomatoes, black beans, corn, green onions, and diced avocado.
- Assemble and serve:
- Arrange the sliced chicken on top, sprinkle with cheese, drizzle with dressing, and crush those taco shells over everything right before eating.
Save to Pinterest Last summer my daughter's swim team came over unexpectedly after practice and I doubled this recipe, serving everything family-style on the patio. They demolished the whole giant bowl and the next meet, three other moms asked for the recipe, which is basically my highest honor these days.
Making It Your Own
The beauty of this salad is how it adapts to whatever you have on hand or what your family prefers. Sometimes I use ground beef instead of chicken when that's what's in the freezer, cooking it with the same taco seasoning. Other times, when I want to keep it vegetarian, I'll double the beans and add some roasted sweet potatoes for substance. The creamy dressing works with virtually any protein, and the combination of cool, crisp vegetables with that warm spiced meat creates this perfect temperature contrast that makes it feel special even on random weeknights.
Dressing Variations
While the creamy lime-cumin dressing is the classic pairing, don't be afraid to switch it up based on your mood or what you have available. A simple vinaigrette made with lime juice, olive oil, and a touch of honey works beautifully when you want something lighter. My friend who avoids dairy uses mashed avocado thinned with a little water and lime juice, and it's surprisingly creamy and delicious. For a smoky twist, try adding chipotle powder in place of some of the cumin—the heat level will jump up but the flavor payoff is incredible, especially if you love that restaurant-style taco flavor.
Meal Prep Magic
This salad might just be the ultimate meal prep hero because every component stays fresh for days when stored separately. I've taken to portioning out four containers on Sunday with the lettuce, beans, corn, and tomatoes already mixed together. The sliced chicken goes in its own container, and I make a double batch of dressing to keep in a small jar. The only things I add fresh are the avocado and crushed shells, which takes literally two minutes before eating. Having Tuesday through Friday's lunches ready in one Sunday session feels like genuine magic, and I actually look forward to eating it instead of suffering through sad leftovers.
- Store the crushed shells in a separate small bag or container to maintain their signature crunch
- Wait to slice the avocado until right before serving, or toss it in a little lime juice to prevent browning
- The dressing actually thickens slightly after a day in the fridge, which makes it cling even better to the salad
Save to Pinterest I hope this becomes your go-to for nights when you want something that feels fun and indulgent but still leaves you feeling good afterward. There's something about that crunch in every bite that just makes people happy.
Recipe Questions & Answers
- → Can I prepare this salad in advance?
Prepare all components ahead of time, but add taco shells and dressing just before serving to maintain crispness and prevent sogginess.
- → How do I keep the taco shells crunchy?
Add crushed taco shells as the final topping right before serving. For extra crunch, store shells separately and let guests add their own.
- → What are good substitutes for sour cream in the dressing?
Greek yogurt works wonderfully for a lighter version. Crema or Mexican crème fraîche provides authentic Tex-Mex flavor with similar creaminess.
- → Is this dish suitable for meal prep?
Yes, store the dressed salad and taco chicken separately in airtight containers for up to three days. Assemble and top with shells when ready to eat.
- → How can I add more heat to this dish?
Include sliced jalapeños in the salad, increase hot sauce in the dressing, or use spicy taco seasoning. Add chipotle powder for smoky heat.
- → What gluten-free adjustments are necessary?
Use certified gluten-free taco shells and gluten-free taco seasoning. Check all ingredient labels, especially mayonnaise and seasonings, for hidden gluten.