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Deep glass bowl filled with tossed Creamy Chicken Taco Salad featuring diced chicken, avocado, black beans, corn, tomatoes, and crunchy tortilla strips.

Creamy Chicken Taco Salad

A vibrant Mediterranean-inspired Creamy Chicken Taco Salad featuring crisp romaine greens, lean diced chicken, avocado, black beans, sweet corn, and whole-grain baked tortilla crunch bound in a high-protein Greek yogurt taco dressing.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Creamy Greek Yogurt Taco Dressing:
  • - 1 cup Plain Greek Yogurt 2% or Whole milk
  • - 2 tbsp Extra Virgin Olive Oil
  • - 2 tbsp Low-Sodium Taco Seasoning
  • - 1 tbsp Fresh Lime Juice
For the Taco Salad Base:
  • - 3 cups Cooked Chicken Breast cooled and diced
  • - 4 cups Romaine Lettuce washed and chopped
  • - 1 cup Cherry Tomatoes halved
  • - 1 cup Sweet Corn canned drained or thawed
  • - 1 cup Black Beans drained and thoroughly rinsed
  • - 1 large Ripe Hass Avocado diced
  • - 1/4 cup Red Onion finely diced
  • - 1/2 cup Cotija or Queso Fresco shredded/crumbled
  • - 1/2 cup Baked Corn Tortilla Strips
  • - 1/4 cup Fresh Cilantro chopped

Method
 

Step 1: Make the Dressing
  1. In a small bowl, whisk together the plain Greek yogurt, extra virgin olive oil, low-sodium taco seasoning, and fresh lime juice until completely smooth and creamy. Cover and chill in the refrigerator.
Step 2: Cook and Cool Protein
  1. If using fresh chicken, season breasts with taco seasoning and cook in a skillet with 1 tbsp EVOO over medium-high heat for 5-6 minutes per side (internal temperature 165°F/74°C). Allow to cool completely at room temperature, then dice into bite-sized cubes.
Step 3: Prep Vegetables
  1. Chop the romaine lettuce, halve the cherry tomatoes, finely dice the red onion, and thoroughly rinse the black beans under cold water.
Step 4: Combine Base
  1. In a large clear glass salad bowl, combine the chopped romaine lettuce, cooled diced chicken, cherry tomatoes, sweet corn, black beans, and red onion.
Step 5: Toss with Dressing
  1. Drizzle the chilled Greek yogurt taco dressing over the salad ingredients. Gently toss using salad tongs until every component is coated in dressing.
Step 6: Finish and Serve
  1. Gently fold in the diced avocado and shredded Cotija cheese. Top with crunchy baked corn tortilla strips and chopped fresh cilantro just before serving.

Notes

- Anti-Soggy Tip: Always let cooked chicken cool completely before tossing with greens to prevent wilted lettuce.
- Storage: Store salad components and dressing separately in airtight containers in the fridge for up to 4 days. Add avocado and tortilla strips immediately before serving.
- Dairy Preference: Use 2% or whole milk Greek yogurt for the creamiest texture.