Chicken Taco Salad Bowls

Name: Chicken Taco Salad Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 1 packet taco seasoning; 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

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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.

white bowl of salad with board of toppings in the background

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You will love this

Fully customizable - The whole family will love these fully customizable taco salad bowls. I love build-your-own meals because everyone can choose the ingredients they love.

Great for meal prep - Cook the chicken ahead of time and reheat just before serving. Prep some of the toppings ahead of time: shred the cheese, chop the lettuce, slice the onions, olives, and scallions. For avocado, to prevent browning, always wait until ready to serve to slice, dice, or mash the avocado. You can also cook extra chicken to use in sandwiches, wraps, rice bowls, or casseroles.

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.

Ingredients and Substitutions

array of ingredients - lettuce, chips, chicken, cheese, and various taco salad fixings

Chicken - Season boneless chicken breasts with taco seasoning. I use store-bought seasoning for ease and convenience. One packet of seasoning will coat 1.5 pounds of chicken breast. Ground chicken can also be used. Cook and crumble the meat as it cooks, then season with one packet of taco seasoning according to the package directions.

Toppings - There are no rules with toppings. Use what you love. My favorite toppings include lettuce (romaine or iceberg), 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, jalapenos, 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

These salad bowls are so easy to make, and the chicken can be made ahead of time.

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!

FAQ's

Can I make tacos instead of salad?

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.

Can I make this recipe vegetarian?

Yes, simply omit the chicken. Feel free to add a variety of beans (black, pinto or garbanzo) for added protein.

Can I make this ahead of time?

Yes, these taco salad bowls are perfect for meal prep. Bake the chicken ahead of time and store in the refrigerator until ready to use. The various toppings (except for the avocado) can also be prepped ahead of time. Store them separately in the refrigerator until ready to serve. Just before serving, slice the avocado.

salad in white bowl with fork next to board of toppings

Equipment

Half sheet pan | Parchment paper | Thermometer