Hearty and delicious chicken taco salad loaded with taco seasoned ground chicken, juicy tomatoes, fresh corn, savory cheese and a wonderful cilantro vinaigrette. This protein-packed chicken taco salad recipe makes the perfect healthy lunch or side dish for your next BBQ!
*Feel free to double the dressing in this recipe if you'd like. Gaby's recipe doubles it!
Feel free to use my homemade taco seasoning recipe!
To make vegetarian: cook a package of firm tofu just as you would with the ground chicken. Or add quinoa, a can of chickpeas or another can of black beans.
Make it ahead of time: I'd recommend chopping all of your ingredients and making the dressing separately, then simply storing them in the refrigerator until you're ready to assemble the salad.
To store: store the salad in airtight containers in the fridge for about 2-3 days. I recommend enjoying it as soon as you can so that the romaine stays nice and crisp.