Chicken Taco Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 8-inch flour tortillas, quartered and sliced into strips

2 tablespoons vegetable oil

1 1/4 teaspoons grated lime zest, plus the juice of 2 limes

Kosher salt and freshly ground pepper

1 15-ounce can black beans, drained and rinsed

1 cup frozen fire-roasted corn, thawed

2 tomatoes, chopped

1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine

1/2 head iceberg lettuce, shredded (about 8 cups)

2 cups shredded rotisserie chicken (skin removed; about 10 ounces)

1 small avocado, chopped

1 cup grated sharp cheddar cheese (about 4 ounces)


  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool.
  2. Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.
  3. Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.
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