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Angled view of chicken taco salad on a plate with a fork.
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Chicken Taco Salad

A easy, quick, and healthy salad of chicken, lettuce, cheese, tomatoes, beans - black or pinto - topped with salsa, sour cream, avocado all on a base of tortilla chips.
Course: Salad


  • Large Mixing Bowl


Chicken Taco Salad

  • 4 chicken tenderloins
  • 2 TBS olive oil
  • 1/2 large yellow onion (diced)
  • 2 to 3 mini peppers (yellow, red, and/or orange) (sliced)
  • 2 roma tomatoes (diced)
  • 4 cups lettuce (rinsed and torn)
  • 1 - 15 oz can pinto or black beans (drained)
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp salt (to taste)
  • 1 bag chili cheese chips (or tortilla chips)
  • 2 cups cheddar cheese (shredded)
  • various toppings - sour cream, salsa, avocado, cilantro


Chicken Taco Salad

  • Cut chicken tenderloins into bite size pieces
  • Mix spices together in a small bowl and sprinkle all over chicken pieces
  • Warm olive oil in a saucepan
  • Cook and saute chicken in saucepan over medium heat until cooked throughly - no pink inside (remove and set aside while vegetables cook)
  • Saute diced onions and sliced peppers in saucepan for about 5 minutes, return chicken to saucepan to warm throughout
  • While vegetables and chicken are cooking prepared rest of the ingredients
  • Put each of the rest of the ingredients - cheese, lettuce, chips, drained beans, diced tomatoes into their own bowls
  • Set everything on table and let everyone choose to make their own salad with their favorites
  • Alternate serving - in a large bowl add lettuce, chicken and vegetables, beans, tomatoes, and cheese; toss together. Place on table and serve with chips on the side
  • Enjoy with favorite toppings - sour cream, salsa, avocado, cilantro, even olives