My Favorite Chicken Taco Salad

Two bowls of salad with forks and a side of tortilla chips.

5 from 2 votes

Indulge in the vibrant medley of flavors with My Favorite Chicken Taco Salad. This delightful dish features a hearty mix of nutritious black beans, vibrant kale, tender shredded chicken, sweet corn kernels, creamy avocado, savory cheese, and crunchy tortilla chips, all generously seasoned with zesty taco seasoning. It's a wholesome and satisfying salad that's sure to tantalize your taste buds with every bite! Make Ahead Option.

Prep Time20

Cook Time25

Total Time45

Course: Main Course, Salad

Keyword: chicken, chicken salad, dinner, easy, family-friendly, kid-friendly, lunch, salad, spring, summer, tacos, veggies

Servings: servings

Calories: 101kcal

Author: Shanika

Ingredients

CHICKEN:

2 cups shredded chicken (Be sure to follow chicken instructions substituting the seasoning with taco seasoning.)
1-2 Tbsps taco seasoning, homemade or store-bought

SALAD:

2 bunches organic kale, de-stemmed + roughly chopped (You can use green or red or both)
1 (15 oz.) can black beans, drained + rinsed
2 cups cherry or grape tomatoes, halved (You can also use my Herb Roasted Tomatoes for extra flavor; Also, tomato-on-the-vine works too---simply chop them)
1 red onion, chopped
2 cups cooked sweet corn kernels (You can also use canned sweet corn, if desired)
1 cup grated or shredded Cheddar cheese
1 jalapeño pepper, chopped (You can also sub wit poblano pepper, if desired)
2 avocados, sliced (You can also sub with my Homemade Guacamole, if desired)
Tortilla chips

DRESSING:

1 Vegan Ranch Dressing

US Customary - Metric

Instructions

TO MAKE THE CHICKEN:

To prep + shred your chicken, be sure to follow my Easy Shredded Chicken recipe using my Homemade Taco seasoning instead of the regular seasoning.

TO MAKE THE SALAD DRESSING:

To make the Vegan Ranch Dressing, see the recipe!

CHOP + MASSAGE KALE:

Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

ASSEMBLE THE SALAD:

In a large serving plate or salad bowl, add the chopped kale followed by the black beans, sweet corn, tomatoes, onions, peppers, cheddar cheese, shredded chicken, and sliced avocados (or guacamole). You can add the tortilla chips atop everything or on the side.
To serve, add the salad to your favorite bowl(s), drizzle with vegan ranch dressing, and enjoy!
Bon Appetit!

Notes

STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
MAKE AHEAD: The shredded chicken and chopped veggies can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The kale can be chopped up to 30 minutes before serving.
HERB ROASTED TOMATOES: To see the recipe, tap this link.
GREENS: If preferred, you can always add greens like Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach or Collard Greens to this salad for added flavor + texture.
TOPPING OPTIONS: See post for more add-ons and variation of ingredients for this salad!

Nutrition