Build your own salad on taco night with these Chicken Taco Salad Bowls. These bowls are so easy to make and are fully customizable with all of your favorite taco toppings.
This post was originally published in July 2018 and has been updated.
Why you'll love Chicken Taco Salad Bowls
- Fully customizable - Add your favorite toppings for a meal the whole family will love. I love build-your-own meals because everyone can choose the ingredients they love the most.
- Great for meal prep - Add ease to meal time by preparing the chicken and toppings ahead of time. Just reheat the chicken, set out the toppings, and serve!
- Chicken is a leaner alternative to beef - I love substituting chicken for beef in recipes like these taco bowls. The chicken is leaner and keeps the dishes feeling lighter.
For another taco salad favorite, be sure to try Chopped Dorito Taco Salad.
Ingredients and Substitutions
- Chicken - Boneless skinless chicken breasts are my go-to for these bowls. Rotisserie chicken or ground chicken can also be used.
- Taco seasoning - Season the chicken with store-bought for convenience or use your favorite blend.
- Toppings - There are no rules with toppings. Use what you love. My favorite toppings include romaine or iceberg lettuce, tomatoes, red onions, black olives, black beans, scallions, avocado, shredded cheese, cilantro, sour cream, taco sauce, and lime wedges. You can also add corn, pinto beans, jalapeños, guacamole, and salsa.
- Tortilla chips - The crunch of tortilla chips is a must in taco salads. Crumble them into the salad or eat them alongside. Use traditional tortilla chips or go bold with my favorite cheesy Doritos.
How to make taco salad bowls
See the recipe card for complete instructions and ingredient amounts.
- Coat both sides of the chicken breasts with taco seasoning. Place on a parchment-lined sheet pan and drizzle with a little oil.
- Bake at 425 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees with an instant-read thermometer.
- If serving immediately, slice or chop. To store for later use, cool the chicken breasts and store them in an airtight container in the refrigerator for 3-4 days.
- While the chicken cooks, gather and prep the various toppings.
- Build your taco salad bowls and enjoy!
What to serve with taco salads
- Cilantro lime rice
- Refried beans
- Corn and black bean salad
- Chips and salsa
Common questions
Of course! Skip the tortilla chips and grab some taco shells. Dice the chicken and add to the taco shells along with your favorite toppings.
Yes, simply omit the chicken. Feel free to add a variety of beans (black, pinto, or garbanzo) for added protein.
Yes, these taco salad bowls are perfect for meal prep. Bake the chicken ahead of time and store it in the refrigerator until ready to use. Most toppings can also be prepped ahead of time. Store them separately in the refrigerator until ready to serve.
Wait to slice the avocado until ready to serve. Squeeze lemon or lime juice over the avocado to help prevent browning.
Essential tools
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Chicken Taco Salad Bowls
EQUIPMENT
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning
Salad toppings
- 1 head romaine lettuce (sliced)
- ½ medium red onion (sliced)
- 4 scallions (sliced)
- 2.25 ounces sliced black olives (1 small can)
- ½-¾ cup grape tomatoes (halved)
- ½ cup black beans
- 4-6 ounces shredded Monterey jack or cheddar cheese
- 1 avocado (sliced)
- 1 lime (cut into wedges)
- Doritos or tortilla chips
- sour cream
- taco sauce
- cilantro
Instructions
- Preheat oven to 425 degrees.
- Coat both sides of the chicken with taco seasoning and place on a parchment paper-lined sheet pan. Drizzle with a little oil. Bake for 15-20 minutes or until chicken reads 165 degrees on an instant-read thermometer. Cool slightly and slice.
- While chicken bakes, gather and slice or chop the toppings as needed.
- Assemble the taco bowls. Layer Doritos with chicken and all of the fixings.
Notes
- Ground chicken can be substituted for the chicken breasts. Cook the ground chicken thoroughly, crumbling it as it cooks. Season with one packet of taco seasoning according to package directions.
- To prep the chicken ahead of time: Bake and cool the chicken. Then store it in an air-tight container in the refrigerator for 3-4 days.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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