• Chicken Taco Salad

    1 vote
    Prep time:
    Cook time:
    Servings: 4
    by Bon
    4 recipes
    My mom loves my chicken taco salad, even without the tacos or chips. I make my own taco seasoning to keep down the sodium level.


    • 4 Chicken breast (boneless)
    • 1 medium onion - chopped
    • 2 Tblsps Olive Oil
    • 3 Tblsps Taco seasoning (or one envelope if using packaged)
    • Lettuce shredded (lettuce mixture looks nice)
    • 3 tomatoes - chopped
    • 2 avocado - peeled, seeded, and chopped
    • 8 oz grated cheese (Monterrey Jack, Cheddar, Colby)
    • 8 oz container sour cream
    • Salsa - mild or medium per personal taste
    • Optional:
    • Black Beans
    • Olives
    • Catalina Dressing if absolutely necessary
    • Tortilla chips, taco shells or tortillas if needed


    1. In a medium to large saucepan, cook chicken in enough water to cover. Remove chicken to slightly cool. Reserve water for later use.
    2. Once chicken is cool enough to handle, shred into bite-sized pieces.
    3. In a large skillet, saute onions in olive oil. Add chicken, taco seasoning mix, and some of the reserved water (start with 1/4 cup and add more as needed).
    4. Mix salad ingredients (lettuce, tomato, avocado, black beans, and olives). Place on plates, top with chicken mixture, grated cheese, sour cream and salsa.
    5. Serve and enjoy.

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