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Spicy chicken taco salad recipe

Spicy chicken taco salad recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A firey blend of spices are rubbed into chicken breasts, then cooked on the bbq or under a grill and served in a taco with black beans, salsa, avocado and fresh coriander. An amazing burst of flavours!

6 people made this

IngredientsServes: 4

  • 1 (400g) tin black beans, rinsed and drained
  • 180g medium or hot salsa
  • 25g freshly chopped coriander
  • 1 tablespoon lime juice
  • 2 tablespoons chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 450g skinless, boneless chicken breast
  • 4 soft corn tortillas
  • 200g shredded lettuce
  • 25g freshly chopped coriander
  • 1 avocado - peeled, pitted, and sliced (optional)
  • 1 lime, cut into wedges (optional)
  • 60g soured cream (optional)

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
  2. Mix black beans, salsa, 25g freshly chopped coriander and lime juice in a bowl; set aside.
  3. Stir chilli powder, cumin, ground coriander, brown sugar, cayenne pepper and olive oil in a bowl until smooth; rub mixture over chicken breasts.
  4. Cook chicken breasts on preheated bbq until no longer pink in the centre, about 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 75 degrees C. When the chicken is nearly cooked, place tortillas on the bbq and cook until lightly brown on both sides, about 3 to 5 minutes.
  5. Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining fresh coriander. Serve with avocado, lime wedges and soured cream.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (39)

made my mouth water-07 Mar 2016

by Mary A

Yummy! I subbed tortilla chips for the corn tortillas, and cooked the chicken on a George Foreman grill. I didn't have cilantro, but I did have "Zesty Cilantro Salsa" which worked well. I also added 1 lg. chopped tomato to the bean mixture and served it with chips as a salsa. The flavor of the chicken was great even though I didn't have coriander. I am saving this recipe!-17 Jul 2012

by kelcampbell

We loved this! I did make some changes though. I cut my chicken in half lengtwise in order to have more surface for the rub. I made the rub (omitting the cayenne for my kids) and let them sit for about 10 hours in the fridge. I grilled the chicken, sliced it and served on a bed of romaine topped with black beans, salsa, sour cream, the chicken and a little bit of cheese. The end result was very good, healthy, satisfying fare that even my kids enjoyed (after topping theirs with ranch instead of sour cream!)-07 Jul 2012


Recipe Summary

  • 1 ½ tablespoons paprika
  • 1 ½ teaspoons cayenne pepper
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • ¾ teaspoon salt
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 4 tostada shells
  • 2 cups chopped romaine lettuce
  • 2 cups fresh salsa
  • 2 avocados - peeled, pitted, and sliced
  • ½ cup shredded Cheddar cheese
  • ½ cup sliced black olives
  • ½ cup ranch dressing

Preheat oven to 350 degrees F (175 degrees C).

Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.

Rub spice mixture into each chicken breast to coat thoroughly.

Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.

Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.


MINI SHREDDED CHICKEN TACO SALAD RECIPE

The little Tex-Mex chicken taco salads work well for repeat weeknight dinners and the leftovers are awesome for tacos or burrito bowls. They even make for a perfect addition to a DIY taco bar if you need an entertaining idea. It may look like a lot of steps but they’re simple – just thoroughly explained and broken down into three parts:

When it comes to the toppings, customize it to your liking. Instead of refried beans, try black beans. Or add rice. Or throw in some pico de gallo and cilantro. Anything goes! As a caveat, this recipe is spicy. To tone things down, sub jalapenos for the serrano peppers or, stick to bell peppers and nix the spicier peppers altogether.


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 713
  • Calories from Fat 477
  • Total Fat 53g 82 %
  • Saturated Fat 13g 64 %
  • Trans Fat 0.5g 0 %
  • Protein 18g 36 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 45mg 15 %
  • Sodium 1,077mg 45 % Potassium 0 0 % -->
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 5.4g 22 %
  • Sugars 4.5g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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This recipe is OK, but I agree that French dressing is a little too sweet to me. I might mix ranch dressing with something spicy like hot sauce or a chipotle in adobo sauce. I would nix the ranch chips due to all the preservatives therein, and replace them with a plain blue corn tortilla chip or multi grain chip. Serving the chips on the side rather than mixing them in ensures that they don't get soggy, and the leftovers hold up a lot more nicely. Happy eating!

Haven't made this particular recipe but just wanted to note that a combination of ranch salad dressing and salsa is my personal preference on a taco salad. )

Made exactly as the recipe called for. Very good. Would make again!

In a trifle or large salad bowl, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips. Before serving, add dressing and toss to coat well. Why would you do all this, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips. Then at the end toss it to coat well? Why not just pour in a bowl add dressing and toss well, then serve. But either way it's very good!

I made this for dinner this evening. The use of French dressing made it way too sweet (and mega calorie). I will use the usual low-fat Italian next time. Otherwise, a very easy and quick meal.

I love this recipe. I lost the magazine that it was in, I am so happy to find it again. It is great for potlucks

i will make this its so easy even though i cant cook well. LOL

We use for the kidney beans - 8 ounce black bean, 8 ounces Pinto color and beauty (food stuff). We also use liberal amounts of Catalina sauce. Frito crushed as well for more of a corn flavor. A small can of Mexicorn.

Sorry, I like my own version much better. I use Brooks Chili Beans drained (reserve juice) instead of kidney beans. I usually use the store bought shredded lettuce although if I use iceberg I shred it myself. I make my own dressing with mayo or Miracle Whip plus some of the taco powder plus juice from the beans. To me French sweet and spicy dressing doesn't have a place in a Mexican food salad. Needs to taste like Mexican spices. I have never left a potluck with anything left in the bowl.

I do the same thing with the Chili Beans. I like your idea of making the dressing from reserve juices and taco powder! It makes the whole dish more authentic. When I first read through the ingredients and saw French dressing, I thought WHAT? - ON A TACO SALAD?!

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More Easy Chicken Recipes You’ll Love

If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy lunch recipes board on Pinterest so you can find it quick later!


How to make Chipotle Chicken Taco Salad

While there&rsquos quite a few ingredients in this healthy and nutritious chipotle chicken taco salad, making this salad is as easy as 1, 2, 3, 4&hellip

  1. Cook the Chicken &ndash Combine ¼ teaspoon of the following spices: salt, cumin, chili powder and garlic powder in a small bowl. Sprinkle all over both sides of chicken. Cook on a grill or skillet over medium high heat in 2 teaspoons of oil, 6-7 minutes per side or until juices run clear.
  2. Combine the Salad Ingredients &ndash Combine all salad ingredients in a bowl (romaine through cilantro).
  3. Bake the Tortilla Salad Bowls &ndash Brush whole wheat tortillas with olive oil. Place foil over ramekins. Spray foil with cooking spray. Brush one side of tortilla with olive oil. Lay tortilla (oil side down) over the top of foil and using hands mold down over the ramekin. Lightly brush the top of the tortilla with oil and bake for 7 minutes at 375 degrees. Remove tortilla bowls from ramekins, flip over and bake an additional 3 minutes.
  4. Blend Chipotle Dressing Ingredients &ndash Blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.

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Spicy Chicken Taco Menu for Slow Cooker Sunday

Welcome to Slow Cooker Week! We’re sharing all our favorite Crock Pot recipes, tips, tricks, and advice this week—and including the Instant Pot, of course, since it slow cooks too. Here, find our favorite Crock-Pot shredded chicken recipe and sides to turn it into a full chicken taco meal.

Slow Cooker Sunday might be our favorite day of the week (after Taco Tuesday, anyway), and this spicy Crock-Pot shredded chicken recipe is one of our favorite things to make for both occasions. It’s just as great during summer as it is in colder weather—which is convenient since you’ll want to make it all the time once you taste it.

Naturally, it’s also great any day of the week. And the beauty of the Crock-Pot shines 24/7—you can pile things in, turn it on low, program time and temp, and deal with the dozen things you need to accomplish even before you set foot in the office. Or, you can use the slow cooker as a weekend enhancement: same piling stuff in and setting to low, same freedom to walk away while it produces something amazing. Only, instead of rushing, you’re free to make a fully fleshed-out family supper—or do whatever else you feel like instead of cooking.

Behold: a full dinner menu with flexible options depending on how much you want to work (or not), all revolving around this fantastic Crock-Pot chicken centerpiece.

Main Course

Slow Cooker Chicken Tacos

Boneless, skinless chicken breasts, that ubiquitous and potentially bland protein, find ultimate expression in Chris Rochelle’s patiently simmered braise with fresh poblano peppers, onion, garlic, and habanero chile. Cumin, apple cider vinegar, and orange juice keep things lively. Pile the meat into corn tortillas with your favorite taco fixings for a filling, easy meal, or use it in burritos or rice bowls. Get our Slow Cooker Chicken Tacos recipe.

Sides

Easy Guacamole

All you really need is a good guac to accompany your tacos, and mashing up some avocados with a few other ingredients before ripping open a bag of tortilla chips certainly fits in with the easy theme of a slow cooker meal. That said, we do have a few more involved options if you’re feeling like tackling another side or two! Get our Easy Guacamole recipe.

Corn with Roasted Garlic Aioli, Lime, and Smoked Paprika

This is the perfect solution for less-than-perfect-peak-season corn on the cob, yet it’s also delicious on the sweetest summer corn you can find: a full-flavor slathering of homemade mayo spiked with Dijon mustard and roasted garlic, sprinkled with lime zest and smoky Spanish pimentón. Try it on grilled corn too. Get our Corn with Roasted Garlic Aioli, Lime, and Smoked Paprika recipe.

Black Beans with Mexican Beer

Slowly simmered black beans are delicious pretty much as is—true, they take some time, but it’s not like you’re tending to the chicken, so you can concentrate on these. Adding a seasoning paste of ancho chile, tomato, serrano pepper, dried oregano, and beer takes them over the top, but if you’d rather take a shortcut, try using the same ingredients to doctor canned beans. It’s really not that big a deal, we promise. Get our Black Beans with Mexican Beer recipe.

Spicy Jicama, Grapefruit, and Mango Salad

A bit of chopping, squeezing, and tossing is all that’s required for this spicy, sweet, crisp, and juicy salad that’s equally great in hot weather as it is in winter, and perfect beside the warm, tender chicken. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

Drinks

Pop the top on a Mexican beer, or mix up a perfect margarita—or get slightly more complicated and try the cocktail below:

La Pinela Pineapple Tequila Cocktail

Pineapple juice and tequila mingle with cinnamon syrup, lime juice, and Licor 43, a Spanish liqueur with notes of warm spice and sweet vanilla. If you have trouble tracking that down, try swapping in similarly sweet and fragrant Tuaca liqueur. Get our La Pinela Pineapple Tequila Cocktail recipe.

Dessert

Mexican Chocolate Slice-and-Bake Cookies

Ground cinnamon, brown sugar, and a touch of cayenne give these easy chocolate cookies the irresistibly warm quality of Mexican hot chocolate. Best part: You can mix the dough and roll it into logs that you’ll be able to freeze for up to a month. Slice and bake at will. Get our Mexican Chocolate Slice-and-Bake Cookie recipe.

Mexican Chocolate Ice Cream

Or, for those times when it’s too hot to turn on the oven, capture the same flavors in our Mexican chocolate ice cream. And if you don’t have an ice cream maker, try this food processor ice cream trick. Get our Mexican Chocolate Ice Cream recipe.


Southwestern Flavors

The lines between Southwestern and Tex-Mex cuisines are a little blurry. There are beans and chilis and tomatoes and corn and similar spices in both. And there is a lot to say about the chilies of the Southwest (see here for loads of good info on that). When I was a kid and budding cook, Jane Butel’s books made a big impact on me, and that was my intro to the flavors of the Southwest.

In college I went to Sante Fe a couple of times and feel deeply in love with these flavors. I think one trip we went to Cafe Pasqual’s twice, because of the salsa alone. And then after graduating from college, I remember making a little joint in NYC called the Miracle Grill a regular spot, being impressed at how easily these flavors could make the leap from the Southwest up North. Does anyone remember that restaurant? The kitchen was run by a young unknown chef named (I hate to say wait for it, it’s so tired, but….) Bobby Flay.

Anyway! This salad is not authentic, it’s not fancy, it’s not anything other than a satisfying chicken salad inspired by the flavors of this much-loved culinary style. I feel a little bad now, having built up this cuisine so much, and then apologizing for my salad, but I will do a deeper dive into some of these dishes in the future, and meanwhile, we really, really, really loved this salad.


Chicken Taco Salad

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.

Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.

Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.

To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.

Serve it in individual bowls.

I love taco salads of any kind. I make one similar to this one, but I do drippy, rich taco meat and add a bunch of beans. I went the chicken route yesterday because I had some boneless, skinless breasts I needed to use&hellipand the salad wound up being just what I needed to get through the last eight hours of the day.

Well, that and the new Real Housewives of New Jersey episode.

But that&rsquos my own issue I need to deal with.

First, cook the chicken: Sprinkle both sides of two chicken breasts with whatever seasoning mix you like. I did a mix of cumin, spicy seasoned salt, and cayenne, but any ol&rsquo seasoning will do.

Heat a little oil with some butter in a large skillet over medium to medium-high heat&hellip

Cook the chicken on both sides until the outside is super golden and yummy-looking and the inside is done.

Then slice the strips in half&hellip

And dice it into cubes. Toss them all around together so all the seasoning gets all over the place and it&rsquos nice and messy.

Messy usually equals yummy, after all.

Next, whip up the super simple dressing to the flavors will have a chance to meet, fall in love, get married, and have many children. Pour some ranch dressing into a bowl&hellip(I used bottled. Scandal!)

Then add some salsa. As spicy or non-spicy as you&rsquod like!

Stir it around, then add a little more salad if you&rsquod like it to be more&hellipwell, salsa-y.

And stir it to combine. So delicious&hellipand it took me approximately 1 1/2 minutes!

Next, get the other salad ingredients ready: I grabbed two cobs of corn and shucked &rsquoem like there was no tomorrow.

Then (speaking of scandal), to give the corn some immediate flavor, I rolled it in the skillet I used to cook the chicken. This was just to moisten it up and give it a little flavor before then throwing it on the grill pan, which I forgot to take a photo of because I&rsquom an airhead. But basically, I grilled the corn until it got some nice color on the outside. You could also just do this right in the skillet, I imagine!

I got impatient and took it off early because I wanted to eat, but the point is to get as much color on the corn as possible.

Then just slice the kernels right off!

For the lettuce, I used Green Leaf because it seemed like the right thing to do at the time. Oh, and that&rsquos all I had in my fridge.

But any ol&rsquo lettuce will do.

I decided to shred it because I wanted that authentic taco experience&hellipbut you can just chunk it up if you prefer.

Keep going till it&rsquos all nice and shredded!

If you&rsquore doing this ahead of time, just throw it into a plastic bag with a couple of paper towels and keep it in the fridge.

**Most of the ingredients for this salad can be prepped ahead of time and kept in the fridge!

Grab some Roma tomatoes and lop off the stem end.

Slice them all in half, then turn them cut-side down.

Then slice each one into 4 or 5 slices&hellip

And cut in the opposite direction to dice them.

I do this conveyor belt method whenever I have to dice up tomatoes. I just dice one, shove it over to the right, then bring another one it its place.

This is another thing I do: Slide the cutting board to the edge of the countertop, then hold the bowl under the surface of the board. Then I swipe the tomatoes into the bowl instead of picking them up and transferring them.

Raise your hand if you do that, too.

Next, grab some cilantro and give it just a rough chop. You mostly want whole leaves and not a lot of stems.

Then slice up some green onions.

Grate up some Pepper Jack cheese. Or cheddar. Or jack. Or Cheddar Jack. Or Colby. Or whatever your sweet little soul requires.

Next, throw some tortilla chips into a plastic bag. I used the good old fashioned yellow corn tortilla chips, but you can use white corn, blue corn&hellipor you can totally throw convention to the wind and use some gnarly and delicious flavored tortilla chips, like Taco Doritos or something crazy like that.

Use your fist to smash them up&hellip

Until they&rsquore all broken up but still have some big chunks.

Finally, slice up an avocado&hellip

To build the big ol&rsquo salad, heap the shredded lettuce on a platter or in a bowl and sprinkle the cubed chicken all over the top.

And there you have it! Taco salad.

Next comes a layer of diced tomatoes&hellip

A layer of corn and diced avocado&hellip

And a sprinkling of green onions.

Finally, a sprinkling of crushed chips and a drizzle of dressing all over the top.

This platter will feed an army of salad lovers, of which I am one.

Serve more crushed chips on the side so everyone can pile on as much as they want.