Chicken Taco Salad

Course Dinner
Cuisine American
Keyword Chicken Taco Salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 448kcal
Author MidgetMomma


  • 1/2 cup taco sauce
  • 1/2 cup Greek yogurt
  • 1/2 cup ranch dressing
  • 1 head Romaine lettuce washed and roughly chopped
  • 2 cupsĀ  grape tomatoes halved
  • 1 cup shredded sharp cheddar cheese
  • 1 can black beans rinsed and drained
  • 1 can whole kernel corn drained
  • 1 can black olives drained
  • 2 chicken breast cooked sliced


  • First bake your chicken (or use the Chili Lime Chicken), in a baking pan add a little olive oil and rub it on the bottom of the pan so the chicken does not stick. Then cook at 400 degrees for 30-40 minutes. You want the chicken to be at 165 degrees Fahrenheit. You can let the chicken cool or you can use it warm. Then slice the chicken into thin slices.
  • Wash and chop your lettuce into bite sized pieces and place in a large salad bowl.
  • Then in a small bowl mix together the taco sauce, Greek yogurt and ranch dressing, this is your salad dressing. So once prepped set aside.
  • Top the salad with the tomatoes, cheese, beans, corn, chickenĀ and olives.
  • Mix the salad and portion it out.
  • Top with as much dressing as you would like.


Calories: 448kcal | Carbohydrates: 10g | Protein: 37g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 952mg | Potassium: 599mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2305IU | Vitamin C: 19.5mg | Calcium: 265mg | Iron: 2mg