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The Chicken Taco Salad plated and mixed, surrounded by tortilla chips for dipping.

Best Chicken Taco Salad

  • Author: Marie Bostwick


  • 1 lb lean ground chicken
  • 2 T taco seasoning mix
  • 2 t. olive oil
  • 12 cups shredded romaine lettuce
  • 1 cup fresh basil, torn into pieces
  • 2 roma tomatoes, chopped
  • 4 green onions, green and white parts sliced
  • ¼ cup fine chopped red onion
  • 1 green pepper, chopped
  • ½ jicama, peeled and cut into matchsticks
  • 1 small avocado, diced
  • ½ cup low fat cheddar cheese
  • 4 cups tortilla chips
  • 8 T Lighter Southwestern Buttermilk Ranch Dressing


  1. Place chicken in a pan on stove and sprinkle with taco seasoning. Cook over medium-high heat until cooked through and no pink remains in chicken.
  2. Toss lettuce and basil together and place in a large salad bowl. Top with remaining vegetables, creating a composed salad.
  3. Toss salad at the table with dressing. Serve with tortilla chips.