Can I use ground chicken instead of shredded chicken?

Absolutely. Ground chicken works just as well. Just cook it with taco seasoning until browned and fully coated. It blends nicely with the salad and adds a different texture.

Should the meat be served warm or cold?

That’s up to you! Warm chicken brings a cozy contrast to the crisp vegetables, while cold chicken makes it a refreshing meal. Both options are delicious and safe when stored properly.

How long can I store chicken taco salad in the fridge?

If stored in separate airtight containers, the ingredients will stay fresh for up to 3 days . Keep the dressing and chips separate until serving for the best texture.

Is taco salad considered a main dish or a side?

It depends on the portion and occasion. This version is hearty and protein-rich, so it’s perfect as a main course. But it also pairs well with grilled mains at BBQs or casual dinners.

My Favorite Chicken Taco Salad: 1 Bold & Proven Recipe

Description

My Favorite Chicken Taco Salad combines bold flavors, easy prep, and protein-packed power. Discover the recipe everyone craves.

Ingredients

For the Chicken:
- 2 cups shredded chicken (seasoned with taco seasoning)
- 1–2 tablespoons taco seasoning
For the Salad:
- 2 bunches kale, de-stemmed and roughly chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cherry or grape tomatoes, halved
- 1 red onion, chopped
- 2 cups cooked sweet corn kernels
- 1 cup shredded cheddar cheese
- 1 jalapeño pepper, chopped (or substitute with poblano pepper)
- 2 avocados, sliced
- Tortilla chips, to taste
For the Dressing:
- 1 batch vegan ranch dressing

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Instructions

Prepare the Chicken:
Cook and shred chicken breast, then toss with taco seasoning until evenly coated. Set aside.
Massage the Kale:
Place chopped kale in a large bowl. Drizzle with 1–2 teaspoons lemon juice or olive oil. Massage with clean hands for 2–3 minutes until tender.
Assemble the Salad:
In a large bowl or serving dish, layer massaged kale, black beans, corn, tomatoes, onion, pepper, cheddar cheese, seasoned chicken, and sliced avocado.
Top and Serve:
Add tortilla chips on top or on the side. Drizzle with vegan ranch dressing just before serving.