Why You’ll Love this Chicken Taco Salad Recipe
When you dig into this Chicken Taco Salad, you’ll immediately taste the vibrant flavors that make it a favorite.
I love how each bite bursts with a delightful combination of textures and spices. The tender chicken pairs perfectly with the hearty beans and lentils, creating a satisfying base.
Plus, the fresh toppings like avocado and tomatoes add a revitalizing crunch. It’s not just a meal; it’s a celebration of flavors!
Whether you’re having a casual lunch or a family dinner, this salad is a crowd-pleaser that brings everyone together.
Trust me, once you try it, you’ll be hooked!
Ingredients of Chicken Taco Salad
When it comes to whipping up a delicious Chicken Taco Salad, having the right ingredients on hand is essential. This recipe isn’t only easy to make but also allows for a bit of creativity with toppings. You might find yourself in the kitchen, feeling like a top chef as you layer your salad just right.
So, let’s gather everything you need to make this delightful dish.
Here’s what you’ll need:
- 9 ounces of pre-cooked chicken, chopped into cubes
- 15 ounces of black beans, rinsed and drained
- 1 cup of lentils, pre-soaked
- 1 ounce of McCormick taco seasoning
- Oil (for browning the chicken)
- Shredded lettuce
- Black olives
- Green onion
- Tomatoes
- Salsa
- Jalapeño
- Avocado
Now, before you run off to the grocery store, let’s talk about some of these ingredients. First off, if you’re feeling adventurous, you can swap out the black beans for kidney beans or pinto beans for a different flavor profile.
And hey, if lentils aren’t your thing, don’t worry about it—omit them or replace them with corn for some sweetness. The beauty of this salad is that it’s super versatile. You can pile on the toppings or keep it simple, depending on your mood.
And let’s be honest, who doesn’t love a good excuse to pile on the avocado? It’s like a creamy hug for your taste buds.
How to Make Chicken Taco Salad
Making a Chicken Taco Salad is as easy as pie, or should I say, as easy as tossing together a bunch of tasty ingredients? First, grab 9 ounces of pre-cooked chicken and chop it into cubes. If you’re like me, you might suddenly find yourself trying to channel your inner chef while chopping. Just remember, it doesn’t have to be perfect—cubed chicken is cubed chicken, right?
Now, heat a splash of oil in a large sauté pan and toss in those chicken cubes. Sauté them until they’re nice and browned, which shouldn’t take more than a few minutes. The smell of cooking chicken is enough to make anyone hungry, so try not to nibble too much at this stage.
Once your chicken is golden and glorious, it’s time to add the other stars of the show: 15 ounces of rinsed and drained black beans and 1 cup of pre-soaked lentils. Stir these ingredients together like you’re mixing up a secret potion (but, you know, a delicious one).
Now, here’s where the magic happens: cover everything with water, just enough to submerge the mix, and stir in 1 ounce of McCormick taco seasoning. Bring the whole thing to a boil, and then reduce the heat to let it simmer. You’re looking for that perfect thick consistency—like the kind where your spoon stands up on its own. Don’t be shy about letting it simmer for a while; the longer it cooks, the more flavorful it gets.
Now that your chicken taco mix is ready, it’s time to build your salad. Grab some shredded lettuce and scoop a handful into your bowl. It’s like laying the foundation of a delicious skyscraper.
On top of that, add a couple of scoops of your chicken taco mix. Feel free to let your creativity run wild here; toss on some chopped green onions, black olives, diced tomatoes, avocado, salsa, and jalapeños according to your taste. You can even get fancy and arrange everything like an Instagram-worthy masterpiece.
Just remember, the best part of making a salad is that it’s all about you—so go ahead, pile it on high, or keep it simple, whatever makes your taste buds sing. Enjoy your creation, and don’t forget to savor every forkful!
Chicken Taco Salad Substitutions & Variations
After whipping up that delicious chicken taco mix, you might find yourself wondering how to switch things up or cater to different tastes.
I love using ground turkey or beef instead of chicken for a different flavor. You can also try black-eyed peas or chickpeas in place of black beans for a unique twist.
If you want a lighter option, swap the shredded lettuce for spinach or kale. For a spicy kick, add diced serrano peppers or a splash of hot sauce.
And don’t forget about cheese—feta or pepper jack can elevate your salad even further! Enjoy experimenting!
What to Serve with Chicken Taco Salad
What can make your Chicken Taco Salad even more enjoyable? I love serving it with crispy tortilla chips or freshly made guacamole on the side.
A zesty lime wedge can elevate the flavors, too. You might also consider a revitalizing drink like a cold Mexican soda or a fruity agua fresca.
If you want to add a bit more flair, a side of corn salsa or some spicy pickled jalapeños can really amp up the meal.
For dessert, a light fruit salad or churros can be the perfect sweet ending after such a flavorful dish. Enjoy your meal!
Additional Tips & Notes
While preparing your Chicken Taco Salad, keep in mind that freshness truly enhances the flavors.
I always recommend using fresh vegetables—crisp lettuce, ripe tomatoes, and creamy avocados make a big difference. If you want to add a little kick, toss in some diced jalapeños.
Also, don’t hesitate to customize your toppings; everyone has their favorites! For a heartier salad, try adding some corn or even a sprinkle of cheese.
Finally, if you have leftovers, store the chicken mix separately from the salad base to keep everything fresh for the next day.
Enjoy every bite!