Chipotle Chicken Taco Salad
This healthy Chipotle Chicken Taco Salad recipe is covered with a creamy lime Greek yogurt dressing, avocado, tomatoes, and shredded chicken. This is the only salad recipe I can honestly say I have LOVED and it’s perfect for a summer picnic, grilling out, 4th of July or Memorial Day side dish!
Hi there, everyone! I have a quick and easy salad recipe for you today that is perfect for busy summer (or spring!) evenings. This Chipotle Chicken Taco Salad would make for a great side dish for your Memorial Day or 4th of July picnics! I’m hardly ever….as in maybe it’s only happened once or twice in my life….impressed by a salad – ESPECIALLY when it’s the main course for my dinner. I was very, very skeptical how this salad would turn out, but I ended up loving it and am going to make this regularly. Mr. Wishes gave his stamp of approval which made me realize that it was definitely a one-of-a-kind salad and sufficed for dinner. It was very filling and so tasty! Loaded salads are the only kind of salad that I can pass off as a meal in itself.
Be sure and use chopped romaine lettuce in this Chipotle Chicken Taco Salad as it is sturdy enough to stand up to the moist ingredients and won’t wilt as quickly. This flavorful dish is just as good on the second day! This Taco Salad really has such a nice ratio of carbs to protein. This baby sure is a winner for my Mexican food loving self. I also love that you can make a big batch and it’s good for a few days. I even ate it for lunch the following day. If you make ONE salad from my blog, make this one! Have a great day!
- ½ cup chopped fresh cilantro
- ⅔ cup Greek yogurt
- 1 tablespoon minced chipotle chile, canned in adobo sauce OR ½ teaspoon Adobo seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons fresh lime juice
- ¼ teaspoon salt
- 4.5 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1.5 cups cherry tomatoes, halved
- 1 diced & peeled avocado
- ⅓ cup thinly vertically sliced red onion
- 1 (15-ounce) can black beans, rinsed and drained (can also use Pinto beans)
- 1 (8 ounce or close to it) can no-salt-added whole-kernel corn, rinsed and drained
- To prepare dressing, combine first 7 ingredients, stirring well.
- To prepare salad, combine lettuce and remaining
- ingredients in a large bowl.
- Drizzle dressing over salad; toss gently to coat. Serve immediately so lettuce doesn't get soggy (will still taste good the next day, though).
Recipe source: adapted from nutmegnotebook.com
Oh yeah, this would definitely make a great main dish. It’s hearty, but what I really like—-well there is that wonderful dressing—-I like the variety of textures and colors. It just makes it more than just a salad for dinner, which sometimes sounds kind of pathetic. Oh I am just having a salad—-virtuous me. Lol.
This is one healthy salad! I love the look of it and wish I had a bowl in my fridge for lunch because I feel like something healthy, something just like this, today… xoxo
Veggies, meat, fats – this salad has it all! And perfect fora warm summer evening!
I make a salad similar to this one and could eat it every single day! I like the addition of chipotle in your dressing, trying that next time for sure!!
I love the flavors in this!!
This is right up my alley. Love!
I need to make this happen for lunch today. Holy yum!
This is my type of salad! I like salad with a lot of stuff in it haha And this definitely fits that bill! Love the avocado, black beans and chicken!
I love everything about this salad. Perfect for the warmer months!
What a wonderful salad! I think this would be a hit with my family…and perfect for a summer entree!
Now that’s one crazy good looking salad!!! I love all those flavors and could see eating this all summer long!!!
We’re supposed to reach the 100’s this week. Yep. Hello California! So, I am all aboutt he salads. Bring it. This sounds awesome.
Chipotle in a salad? Sounds so good!
I could eat this salad every day and never tire of it!
Loving the combo of flavors in this salad, it looks so satisfying, like a little bit of everything you would want in a salad!
I’m already dreaming up a vegan version of this recipe. Thanks for the inspiration!
This salad sounds hearty and substantial! It seems like it has the perfect combination of creamy, crunchy textures and bright flavors. And even better — I love salads that are still delish on the second day.
I’ve had probably a handful of salads that I really LOVED, but I’m sure this would be numbered among them. Love that smoky chipotle spice!
Wow! What a great-looking salad! I’m looking forward to trying your dressing… Mmmm!
I can see why you loved this, Ashley! I love all the texture and flavors going on in and that creamy (but healthy!) dressing must really hit the spot. This is the way to make a meal out of a salad. I like to use beans, corn, avocado, grains in my salads too but got to try that Greek yogurt dressing!
I’ve been obsessed with anything containing chipotle- love it!
The chipotle dressing sounds so good! This salad has everything I love!
I love all of these ingredients! Perfect salad!
I love mexican dishes so this already has me intrigued. With such high praise from you – well then, I need to give it a try!
This is absolutely incredible. It’s everything I love in one bowl.
A taco salad just in title alone makes me so happy 😀
Mexican but healthy!
Choc Chip Uru
Wow – this looks amazing! I love all the colors and flavors in it. I can totally see myself digging into this for dinner! Yum!
this looks amazing! so summery! Love! Pinned 🙂
I love a good salad! Especially when it’s full of so many flavors like this one. Sometimes on a really hot day a salad is about all I can stomach for dinner!
The creamy Greek yogurt dressing sounds insanely delicious! I love the other flavors too.
Beautiful salad! You have me licking my chops as I am reading your ingredient list. Thanks for the hint on using romaine lettuce or other sturdy lettuces to hold up to the wet ingredients. Just pinned!
Take out the lettuce and Greek yogurt and this would make a darn good black bean salsa as well!
How much frozen corn would you use? About 1 cup?