Quick and Easy Chicken Black Bean Taco Salad

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Our Quick and Easy Chicken Black Bean Taco Salad is the perfect blend of crisp lettuce, chicken, black beans, cheese and an easy homemade dressing!

Quick and Easy Chicken Black Bean Taco Salad

We are a taco loving family. If you’ve been here a while, chances are you’ve tried some of our favorites: shepherd style tacos, Lone Star Taqueria Fish Tacos, Navajo tacosand South of the border taco plate to name a few!

Easy Navajo Tacos with Indian Fry Bread
Easy Navajo Tacos with Indian Fry Bread

Tacos are one of my regular rotation meals because they’re quick and easy, and who doesn’t love a good taco (or taco salad)?! Our Chicken Black Bean Taco Salad is also great for meal prep. Mix up early in the week, portion into containers, then grab and you’re ready to go all week long!

Quick and Easy Chicken Black Bean Taco Salad

If you’re trying to eat healthier, this recipe is a great option. I know drive-thru is tempting, you may have even wondered, “What’s really in a Taco Bell taco salad?” or looked it up while waiting in the drive-thru queue. I can tell you this, if you take a few minutes to make a serving of this salad at home, it costs a lot less per serving and can feed you for most of the week! AND you’ll recognize every ingredient in every bite. Doesn’t that feel better?!

Chicken Taco Salad

I love this recipe that was inspired by an old Cooking Light recipe years ago. I list two options for the dressing (another health conscious one). Here’s a bonus, this recipe is easy to customize to suit your tastes! The possibilities when choosing vegetables and other toppings are endless. I love chicken in my taco salad, but have also added ground beef with cumin, chili powder, garlic, and onion when I have it on hand. Salmon, shrimp, or pork also work well in this recipe, or go meatless!

Ingredients for taco salad

Here’s what you need to make chicken black bean taco salad:

  • chicken breast halves or 4 cups cooked chicken
  • romaine lettuce
  • black beans
  • tomatoes
  • Red onion
  • coriander
  • Cheddar or Jack Cheese
  • lime
  • tortilla chips
  • buttermilk
  • plain Greek yogurt
  • taco seasoning
  • garlic salt

Quick and Easy Chicken Black Bean Taco Salad

Easy to make and perfect for food prep! Chicken, black beans, crispy romaine, cheese, veggies, and your choice of two dressings!

ingredients

for taco salad:

  • 3
    Chicken breast halves or about 4 cups cooked chicken, generously seasoned with garlic salt and pepper
    chopped or shredded
  • 10
    cups
    washed and chopped romaine lettuce
  • fifteen
    oz
    black beans can be drained and rinsed
  • 2-3
    Tomatoes or a pint of grape tomatoes, chopped
  • 1
    Middle
    chopped red onion
    about 1 cup
  • 1
    Bunch of coriander chopped and divided
  • 1 1/2
    cups
    Shredded cheddar or jack cheese
  • 1
    lime
  • tortilla chips

Creamy Cilantro Lime Dressing:

  • 1
    Cup
    buttermilk
  • 1
    Cup
    plain yogurt or mayonnaise
  • 1/2
    Washed and chopped bunch of cilantro
  • 1
    tablespoon
    prepared taco seasoning
  • 1
    Lime, juiced
    Add 2 tablespoons, then more if needed
  • 1/2
    teaspoon
    garlic, chopped
  • freshly ground pepper, salt to taste

Lime Vinaigrette Dressing:

  • 1/2 cup chopped seeded tomatillo
  • 1/2 cup chopped cilantro
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1 garlic clove chopped
  • 4 tablespoons mayonnaise or plain yogurt, optional

instructions

  1. Squeeze the juice of a lime over the cooked and chopped chicken. Put aside.

  2. Combine all the dressing ingredients in a blender or bowl and beat or puree until smooth. Set aside in the refrigerator until ready to serve the salad. This can be done up to three days in advance.

  3. Combine the remaining salad ingredients, including the chicken, in a large bowl. Add desired amount of cheese and tortilla chips. Serve with the prepared dressing.

recipe notes

  • If the salad isn’t served and eaten all at once, I toss the fries, cheese, and dressing with each individual serving.
  • Variations include using half a bag of frozen corn; thawed, chopped peppers or sliced ​​olives.
  • Substitute for buttermilk and mayonnaise: For buttermilk, add 1/2 cup plain unsweetened Greek yogurt and 1/2 cup milk and stir. For mayo, use plain unsweetened Greek yogurt, sour cream (regular or light), or 4 ounces of softened cream cheese.
  • If you prepare the chicken in advance, cook it and after shredding it, put it in the fridge. Toss with fresh lime juice on the day of serving.

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