This Chicken Taco Salad and Creamy Lime Dressing is one of the salads that helped me lose over 40 lbs. It’s tasty, easy to make, and features ingredients like black beans, Romaine lettuce, corn, chicken breast, tomatoes, and avocado.

Why You Will Love This Salad

Flavorful. Taco seasoning and smoked paprika combine with lemon juice, sour cream, and yogurt to create a super delicious and fantastically flavored salad dressing.

Good amount of protein. Black beans and chicken breast are excellent protein sources that help one feel full for longer, which may lead to reduced calorie intake.

Customizable. If you don’t have much time to prepare the chicken breast, you can also use shredded rotisserie chicken as an alternative.

Ingredients Needed For Chicken Taco Salad and Creamy Lime Dressing

Chicken breast is an excellent source of protein. You can substitute it for chicken thighs or ground turkey.
Black beans are an excellent source of fiber and protein. You can substitute them for kidney beans.
Corn contains vitamin C and A and is a good source of fiber.
Avocado is a good source of healthy fats. Substitute it for shredded cheddar cheese.
Cherry tomatoes are a good source of vitamin A, C, and K. You can substitute them for Roma tomatoes.
Romaine lettuce provides a good amount of vitamins, minerals, and antioxidants. It can be substituted with baby spinach or spring mix.
Sour cream is used for the salad dressing.
Plain yogurt is an excellent source of protein.
Jalapeño
Onion
Olive oil is a good source of healthy fats.
Cilantro
Lime juice contains vitamin C.
Honey adds a little sweetness to the dressing.
Seasonings: I used taco seasoning, smoked paprika, salt, black pepper, and garlic powder.

How To Make Chicken Taco Salad and Creamy Lime Dressing

Cut chicken breast into cubes and season with taco seasoning, smoked paprika, garlic powder, salt, and black pepper.

Heat a non-stick pan with olive oil over medium heat and transfer the chicken breast to the pan. Cook for 12-15 minutes, or until the meat is fully cooked and browned.

Finely chop the onion, slice the jalapeño, and halve the cherry tomatoes.

In 32-oz mason jars, add olive oil, sour cream, plain yogurt, lime juice, taco seasoning, smoked paprika, and honey. Combine these ingredients at the bottom of the jars to make the salad dressing.

Add black beans, corn, cherry tomatoes, onion, jalapeños, avocado, cooked chicken breast, cilantro, and romaine lettuce to the jars, cover, and store in the refrigerator for 3-4 days.

Add one jar of the mixture to a bowl when you’re ready to serve, combine, and enjoy! Please look at the recipe card below for a detailed recipe.

Commonly Asked Questions

How long will this salad last in the fridge? 3 to 4 days would be perfect. However, I have had a similar salad in the refrigerator for 5 days.

How can I make this salad dairy-free? You can use a dairy-free yogurt as an alternative to sour cream, or opt for avocado oil mayo.

More Salad Recipes You Will Love

Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette

Pasta Salad with Creamy Dressing and Chicken

Tuna Cucumber Salad with Creamy Yogurt Dressing

Mexican-Inspired Shrimp Salad with Lime Chipotle Dressing

Chicken Taco Salad and Creamy Lime Dressing

Recipe by Fayette Nyehn

This Chicken Taco Salad and Creamy Lime Dressing is one of the salads that helped me lose over 40 lbs. It's tasty, easy to make, and features ingredients like black beans, Romaine lettuce, corn, chicken breast, tomatoes, and avocado.

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1.5 LBs. chicken breast
2 cups black beans (canned)
2 cups corn (canned)
1 ½ cups cherry tomatoes
1 head Romaine lettuce
1 small red onion
2 medium avocado
2-3 Jalapeño peppers
0.5 oz cilantro
¼ cup olive oil
½ cup lime juice
4 TBSP sour cream
4 tsp honey
4 TBSP plain yogurt
2 TBSP taco seasoning
1 TBSP smoked paprika
1 tsp garlic powder
1 tsp black pepper
salt to taste

Instructions

Cut the chicken breast into cubes and season with 1 tbsp of taco seasoning, ½ tbsp of smoked paprika, 1 tsp of garlic powder, 1 tsp of black pepper, and salt to taste.
Heat a non-stick pan with 1-2 tbsp of olive oil and add the chicken breast to the pan. Cook on medium heat for 12-15 minutes, or until fully cooked and browned.
Finely chop the onion, halve the cherry tomatoes, and slice the jalapeño.
In four 32-oz mason jars, add 1 tbsp sour cream,1 tbsp olive oil, 1 tbsp plain yogurt, 3 tbsp lime juice, 1 tsp honey, ½ tsp taco seasoning, and ¼ tsp smoked paprika to each jar and combine at the bottom to make the dressing.
Add ½ cup black beans, ½ cup corn, ⅓ cup cherry tomatoes, 1 tbsp onion, 1 tbsp jalapeño, half an avocado, ½ cup cooked chicken breast, 1 tbsp cilantro, and ½ cup Romaine lettuce to each jar. Cover and store them in the refrigerator for 3 to 4 days.
When you are ready to serve, add a jar mixture to a bowl, combine with a spoon, and enjoy!