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+ servings

Chicken Taco Salad Recipe with Avocado Lime Dressing

Change up the old classic with this brand new delicious twist for a Taco Salad Recipe with Chicken and Avocado Lime Dressing!
Course Salad
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 698kcal


For the Chicken:

  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • 1 teaspoon of dry oregano
  • 1 to 1 ½ teaspoons of Kosher salt
  • 3 boneless skinless chicken breasts
  • 1 tablespoon of olive oil

For the Salad:

  • 4 seeded and small diced vine ripe tomatoes
  • ½ peeled and small diced yellow onion
  • 1 seeded and small diced jalapeño
  • juice of 1 lime
  • 2 tablespoons of chopped cilantro
  • 12 cups of packed spring mix lettuce
  • 2 thinly sliced watermelon radishes
  • 1 cup of cooked corn kernels
  • 1 thinly sliced cucumber
  • 1 cup of sliced assorted cherry tomatoes
  • 1 15- ounce can of rinsed black beans
  • 4 peeled seeded and sliced avocados
  • 1 cup of shredded chihuahua cheese
  • 1 bag of tortilla chips
  • Kosher salt and fresh cracked pepper to taste

For the Dressing:

  • 1 cup of mayonnaise
  • ½ cup of buttermilk
  • 1 peeled and seeded avocado
  • ¾ teaspoon of onion powder
  • ¾ teaspoon of garlic powder
  • ½ teaspoon of Kosher salt
  • ½ cup of cilantro leaves
  • juice of 1 lime
  • Kosher salt and fresh cracked pepper to taste


  • Chicken: combine all seasonings together in a small bowl and generously season the chicken breasts on all sides. Note there may be some seasoning left over.
  • heat the olive oil in a large sauté pan over medium-high heat and cook the chicken on each side until golden brown and cooked throughout, about 5 to 6 minutes per side. Rest the chicken and slice.
  • Pico: In a medium-size bowl mix together the diced tomatoes, onions, jalapeño, lime juice, cilantro leaves, and salt and pepper until combined and keep cool before serving.
  • Dressing: Add all ingredients to a blender and blend on high speed until smooth. keep cool before serving.
  • To Serve: In a large bowl add in the spring mix lettuce and then top off with sliced chicken, pico de gallo, radishes, cucumbers, cherry tomatoes, black beans, avocado, corn, cheese, and tortilla chips. Serve the dressing on the side.


Chef Notes:
  • Don't feel like you have to use every ingredient in this recipe.  
  • Get creative with toppings to this taco salad recipe and feel free to swap out for your favorites.
  • There will be leftover spice rub which is great to use in other recipes.
  • If you are getting nervous that you are burning the chicken while pan searing it add it to the oven at 375° for 10 minutes after you flip over the chicken for the first time.  
  • If there is any pico de gallo leftover, this is great to use as a dip with chips
  • You can serve this in a single serving bowl, make it a bar where all of the ingredients are served separately and people can add on what they want, or serve it in a large bowl and mix it ahead of time and people can take as much as they want.


Calories: 698kcal | Carbohydrates: 51g | Protein: 30g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 2265mg | Potassium: 1829mg | Fiber: 15g | Sugar: 15g | Vitamin A: 2395IU | Vitamin C: 73mg | Calcium: 311mg | Iron: 6.5mg