This Tex-Mex inspired Chicken Taco Salad combines the vibrant, savory flavors of a taco with a crunchy green salad. Topped with the Best Taco Salad Dressing! This high-protein salad starts with a base of crispy lettuce, loaded with seasoned chicken, and finished with a variety of your favorite taco toppings and dressing. Sure to be a hit with the whole family! Omit the cheese to keep it Paleo and Whole30 friendly or opt for dairy-free cheese. Try some of our other Mexican faves like this Sheet Pan Shrimp Fajitas or this Sheet Pan Chicken Fajitas. We even have the best Fajita Seasoning blend thats perfect for all things whether its tacos, fajitas, dressing or dip!
Why You’ll Love This Recipe
Quick & Simple: It comes together in less than 30 minutes, making this chicken taco salad perfect for busy weeknights.
Customizable: You can easily adjust the seasoning, heat level, or creaminess to fit your personal taste.
The Protein: Tender chicken thighs—air fried and seasoned with taco spices—takes center stage.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly. Just omit the cheese!
Ingredients You Will Need
Chicken thighs: are a flavorful, juicy cut of meat that can be cooked in many ways, such as baking, pan-frying, or air frying. Making them perfect for this chicken taco salad. I like Grass Roots Coop for my meat purchases.
Taco seasoning: is a blend of spices, typically including cumin, chili powder, garlic powder, onion powder and paprika, which adds a warm, savory, and slightly smoky flavor to the dish. Try our homemade Fajita Seasoning which I use interchangeably for tacos and fajitas!
Avocado oil spray: has a neutral flavor that can be used for baking, high-heat cooking, sautéing and frying.
Romaine lettuce: has the best of both worlds having some crispy and tender green leaves all in one head making it perfect for chopping up for most any salad
Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.
Black olives: are the fully ripened fruit of the olive tree. Green olives that gradually darken to shades of purple, brown, and black as they mature. Because they are tree-ripened, black olives have a softer, meatier texture and a milder, fruitier flavor than unripe green olives.
Cherry tomatoes: are sweet and juicy little flavor bombs that brings a burst of freshness to anything you use them in.
Cheddar cheese: ranges in flavor from mild to sharp and in color from natural off-white to deep orange.
Cilantro: has a flavor that is often described as bright, herbaceous, and citrusy.
Lime: are a small, green citrus fruit know for its sour taste and high vitamin C content.
Instructions
Cut the chicken: into bite sized pieces and pat dry with paper towels.
In a bowl: wearing a rubber glove, mix the spice into the chicken, massaging well to coat the pieces evenly.
Spray the air fryer basket: with avocado oil.
Lay the chicken pieces: in a single layer in the basket. Its okay if they touch slightly as the chicken will shrink a bit in cooking. Spray again with avocado oil.
Air fry: 365˚ for approximately 20 minutes, flipping the chicken pieces over half way through. Note that not all air fryers cook at the same rate so watch the chicken for doneness. It should read 165˚ on a meat thermometer.
While the chicken cooks: Make the taco dressing and set aside. Prepare your chicken taco salad bowls by dividing the ingredients evenly into 4 bowls.
Once the chicken is cooked: divide into 4 equal portions and place on each bowl.
Garnish with: chopped cilantro and lime wedges if desired.
Enjoy!
Dressing
Get the recipe: Best Taco Salad Dressing
Recipe Tips and Tricks
Seasoning: Don’t be afraid to season the raw chicken heavily alternatively, lightly for less heat.
Dry the Greens: Make sure your washed greens (like romaine or iceberg) are completely dry. Use a salad spinner or paper towels; leftover water dilutes the dressing and makes the leaves wilt.
Prep in Advance: Dice your tomatoes, red onions, and slice the olives ahead of time.
Recipe Variations
Avocado: diced and added to the salad adds a creamy healthy fat to the chicken taco salad.
Chicken breast: Is a great alternative instead of chicken thighs. Adjust cooking time accordingly.
Sour cream: is a great topping for the salad too.
Storage Tips
You can store this chicken taco salad in the fridge for 3-4 days when placed in an airtight glass container. I recommend keeping the chicken, cheese, and the dressing in separate glass containers and combing just before serving.
FAQ’s About Chicken Taco Salad
Do you eat it hot or cold?
Both! You can serve the salad immediately after cooking while the chicken is still warm, or enjoy it fully chilled, which is perfect for leftovers and hot summer days.
What if I don’t have taco seasoning?
Make our super easy Fajita Seasoning which I use for tacos too.
Can I freeze chicken taco salad?
While you cannot freeze a fully assembled salad because the vegetables will turn mushy when thawed, you can freeze the cooked chicken itself. Stored in a freezer-safe container, the chicken will last for 3 to 4 months.
Chicken Taco Salad
Ingredients
Method
- Cut the chicken into bite sized pieces and pat dry with paper towels.
- In a bowl, wearing a rubber glove, mix the spice into the chicken, massaging well to coat the pieces evenly.
- Spray the air fryer basket with avocado oil.
- Lay the chicken pieces in a single layer in the basket. Its okay if they touch slightly as the chicken will shrink a bit in cooking. Spray again with oil.
- Air fry at 365˚ for approximately 20 minutes, flipping halfway through. Not all air fryers cook at the same rate so watch the chicken for doneness. It should read 165˚ on a meat thermometer.
- While the chicken cooks, make the taco dressing and set aside. Prepare the salad bowls by dividing the salad ingredients evenly into 4 bowls.
- Once the chicken is cooked, divide into four equal portions and place on each salad.
- Garnish with the chopped cilantro and lime wedges if desired and serve with the dressing on the side.
- Enjoy!
