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Loaded Chicken Salad Tacos

by matt long on December 27, 2020

CHICKEN TACO SALAD

Who loves taco salad?  The crunchy lettuce and tortilla chips, the creamy avocados and cheese, the fresh corn and bell peppers – it is a texture lovers paradise.  Once you swap your beef for chicken and you have true paradise because its practically guilt free plus hearty, satisfying and fresh!

THE BEST CHICKEN FOR CHICKEN TACO SALAD

 

Cilantro Lime Chicken is wonderfully juicy, tangy and garlicky but not over-the-top flavorful, so it’s ready to get doused in our homemade intoxicatingly delicious Creamy Baja Catalina Dressing.

I use chicken breasts because they emerge wonderfully juicy once marinated but you are welcome to use chicken thighs as well.  You can even turn this into a shrimp or salmon taco salad and use the same tantalizing marinade.

 

HOW DO I PREPARE CHICKEN TACO SALAD?

You can grill or pan fry this Cilantro Lime Chicken, which means you can devour this Chicken Taco Salad year round.  And you are going to want to devour it year round.

 

  1. Grease and preheat the grill to medium heat, 375-450°F.
  2. Drain chicken from marinade, pat off excess and add to grill. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.
  3. Remove chicken to cutting board and baste with reserved 2 tablespoons marinade. Garnish with additional lime juice to taste if desired. Let rest 5 minutes before slicing.
  4. Immediately drape rounds over side of large roasting pan to form shells;cool.Fill with lettuce, chicken , tomatoes and source cream. Top with cilantro. 
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