11/02/2026
Creamy Mexican Avocado Chicken Taco Salad
Mexican-Inspired: Juicy seasoned chicken, creamy avocado, black beans, sweet corn, and crisp vegetables come together in a zesty cilantro-lime dressing for a fresh, satisfying taco salad!
Ingredients
For the Salad:
2 cups cooked chicken breast, diced
1 large avocado, diced
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
½ cup cucumber, sliced
½ cup black beans, drained and rinsed
½ cup sweet corn
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
For the Creamy Dressing:
½ ripe avocado
¼ cup plain Greek yogurt
2 tbsp fresh lime juice
1 tbsp olive oil
1 small garlic clove
2 tbsp chopped cilantro
2–3 tbsp water
½ tsp cumin
Salt and black pepper to taste
For the Chicken:
1 tbsp olive oil
½ tsp chili powder
½ tsp paprika
½ tsp cumin
Salt and pepper to taste
Instructions
Toss chicken with olive oil, chili powder, paprika, cumin, salt, and pepper. Cook in a skillet over medium heat for 6–8 minutes, or until cooked through. Let cool slightly.
Blend dressing ingredients until smooth and creamy, adding water as needed.
Add lettuce, tomatoes, cucumber, black beans, corn, red onion, and diced avocado to a large bowl.
Add cooked chicken and drizzle with the creamy avocado dressing.
Toss gently, sprinkle with fresh cilantro, and serve with tortilla chips or lime wedges.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Estimated Nutrition (per serving, without tortilla chips):
Calories: 390
Protein: 32g
Carbs: 24g
Fat: 19g
Fiber: 9g
Q&A
Q: Can I make this salad ahead?
A: Yes! Prepare the ingredients and dressing separately, then combine just before serving.
Q: Can I use leftover chicken?
A: Absolutely! Rotisserie or grilled chicken works beautifully.
Q: Is this salad low-carb?
A: It can be made lower in carbs by reducing or skipping the corn and black beans.
Q: How do I keep the avocado from browning?
A: Toss diced avocado with a little lime juice and store it covered in the refrigerator.
