Save My youngest daughter declared salads boring until the night I threw leftover taco meat into a bowl with crushed chips and called it dinner. Her eyes lit up like Id discovered something magical, and honestly the crunch of tortilla bits against cool crisp lettuce is pretty brilliant.
Last summer my neighbor stopped by while I was assembling these bowls and ended up staying for dinner. She texted me the next day saying her family had already requested it twice that week.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays tender. Pound them slightly if theyre thick so they cook at the same rate.
- Taco seasoning: Store-bought works fine but homemade lets you control the salt. Mix extra to keep on hand for quick meals.
- Romaine lettuce: Sturdier than spring mix and holds up beautifully under all those toppings without wilting.
- Black beans: Rinse them really well to remove the cloudy liquid. They add protein and make everything feel more substantial.
- Corn: Fire-roasted canned corn adds a subtle smokiness but regular works perfectly fine too.
- Red onion: Soak the diced onion in cold water for ten minutes if you want to mellow the sharp bite.
- Cheddar cheese: Shred it yourself from a block if you can. Pre-shredded cheese has anti-caking agents that prevent melting smoothly.
- Avocado: Pick one that yields slightly to gentle pressure but still feels firm. Too soft and it will mash into the dressing.
- Tortilla chips: Crush them by hand right before serving. Store-bought is fine but the texture difference is noticeable.
- Ranch dressing: Buttermilk ranch adds tang but regular works. Bottled is perfectly acceptable here.
- Salsa: The acidity cuts through the rich dressing and brightens every single bite.
- Lime juice: Fresh makes all the difference. Bottled lime juice can taste oddly metallic and flat.
Instructions
- Season and sear the chicken:
- Rub the breasts thoroughly with oil and spices so every bite carries flavor. Let the skillet get properly hot before adding the chicken so you get gorgeous golden color.
- Rest and chop:
- Those five minutes of resting time are non-negotiable. Cutting too soon lets all the juices run onto the cutting board instead of staying inside where they belong.
- Whisk the dressing:
- The ranch and salsa will look separated at first. Keep whisking and suddenly it all comes together into this silky orange-pink magic.
- Build the base:
- Toss everything together gently so the avocado doesnt mash. You want distinct bites of tomato and bean and cheese.
- Assemble and serve:
- Add the chicken and dressing right before eating. Those tortilla chips go on last so they stay shattered and crisp instead of soggy.
Save My friend from college visits every summer and this is now her requested first meal. She says it tastes like vacation even though we are just eating at my kitchen counter.
Make It Yours
Substitute ground beef or shredded pork for the chicken. The seasoning blend works on pretty much any protein you have on hand.
Get Ahead
Cook and chop the chicken up to two days in advance. Whisk the dressing and chop all vegetables the morning you plan to serve.
Serving Suggestions
This salad welcomes all the taco toppings you already love. Some additions have become non-negotiable at my house.
- Sliced jalapeños for heat lovers
- Fresh cilantro scattered generously
- Lime wedges for squeezing over everything
Save Hope this becomes your new favorite too. The bowl is always empty at my house.
Questions & Answers
- → How do I keep the tortilla chips crispy?
Add the crushed tortilla chips just before serving. If you prefer to assemble ahead, store them separately in an airtight container and combine everything right before eating.
- → Can I make this salad gluten-free?
Yes. Use certified gluten-free tortilla chips and gluten-free taco seasoning. All other ingredients are naturally gluten-free, though always verify product labels for cross-contamination.
- → What's the best way to cook the chicken?
Season the chicken with taco seasoning, salt, and pepper, then cook in a preheated skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest 5 minutes before chopping for tender, juicy meat.
- → Can I prepare this ahead of time?
Prepare components separately: cook and refrigerate chicken, chop vegetables, and make the dressing up to 24 hours ahead. Assemble the salad just before serving and add chips at the last moment to maintain crunchiness.
- → What are good substitutions for ingredients?
Swap ranch dressing with cilantro lime dressing, use different beans like pinto or kidney beans, or add jalapeños and cilantro for extra heat and freshness. Grilled shrimp or seasoned ground turkey work well as protein alternatives.
- → How should I store leftovers?
Store the salad components separately in airtight containers for up to 3 days. Keep dressing separate to prevent soggy lettuce. When ready to eat, assemble fresh and add tortilla chips just before serving.