Gordon Ramsay Taco Salad is a vibrant, Tex-Mex inspired main course salad that is far from boring “diet food.” Gordon Ramsay’s version is all about abundance—heaping piles of seasoned grilled chicken, fresh crunchy vegetables, creamy avocado, and plenty of cheese, all brought together by a zesty homemade dressing. It is a restaurant-quality taco salad made right at home, perfect for a summer dinner or a hearty lunch. The key is the balance of temperatures: warm, spicy chicken against crisp, cool lettuce and refreshing corn and tomatoes.
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Jump to RecipeWhy You Will Love This Taco Salad Recipe:
- Protein Packed: With generous servings of chicken and beans, this salad will keep you full for hours.
- The Dressing: The creamy dressing (often a mix of ranch and salsa or a lime vinaigrette) ties everything together perfectly without overpowering the fresh ingredients.
- Texture Variety: Every bite has something different—crunchy tortilla strips, creamy avocado, juicy tomatoes, and tender chicken.
- Meal Prep Friendly: You can cook the chicken and chop the veggies ahead of time, assembling the salad in minutes when ready to eat.
- Flexible: It is a “kitchen sink” style salad. If you don’t have corn, skip it. Love olives? Throw them in. It is impossible to mess up.
Gordon Ramsay Taco Salad Ingredients
The Salad Base
- 2 large boneless, skinless chicken breasts
- 2 tbsp taco seasoning (homemade or store-bought)
- 1 tbsp olive oil (for cooking chicken)
- 1 head iceberg or Romaine lettuce, shredded or chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen & thawed, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup cheddar cheese or Mexican blend cheese, grated
- 1/4 cup red onion, finely diced (optional)
- 1/2 cup tortilla strips or crushed tortilla chips
- Fresh cilantro, for garnish
The Dressing
- 1/2 cup ranch dressing (store-bought or homemade)
- 1/3 cup salsa (your favorite heat level)
- 1 tbsp fresh cilantro, chopped
- Alternatively: Use a simple lime vinaigrette if you prefer a non-creamy option.
How To Make Gordon Ramsay Taco Salad
- Season Chicken: Pat the chicken breasts dry. Rub them generously on both sides with the taco seasoning.
- Cook Chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Note: You can also grill the chicken outdoors for a smoky flavor.
- Rest and Slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. This keeps it juicy. Slice into strips or chop into bite-sized cubes.
- Make the Dressing: While the chicken rests, whisk together the ranch dressing, salsa, and chopped cilantro in a small bowl until smooth. Taste and add a splash of lime juice if it needs more zing.
- Assemble the Base: In a large salad bowl (or individual serving bowls), place a generous bed of chopped lettuce.
- Add Toppings: Arrange the corn, black beans, tomatoes, avocado, red onion, and cheese in piles or rows on top of the lettuce for a beautiful presentation.
- Add Chicken: Place the warm sliced chicken on top of the salad.
- Finish: Drizzle the dressing over the entire salad (or serve on the side). Top with the tortilla strips and extra fresh cilantro leaves. Serve immediately.
Recipe Tips
- Warm vs. Cold: This salad is best served when the chicken is still warm, creating a delicious contrast with the cold lettuce. However, it is also delicious with cold leftover chicken.
- Thawing Corn: If using frozen corn, you can quickly thaw it by running it under warm water in a colander, or char it quickly in a dry hot pan for a “roasted” flavor.
- Avocado Timing: Cut the avocado at the very last second to prevent it from turning brown. If you need to prep it early, toss the cubes in lime juice.
- Tortilla Crunch: Don’t add the tortilla strips until you are ready to eat. If they sit in the dressing, they will get soggy quickly.
What To Serve With Taco Salad?
This Taco Salad is a complete meal on its own. However, if you are serving a crowd, you can pair it with Cornbread or a side of Mexican Rice. A cold Margarita or Iced Tea is the perfect beverage pairing.
How To Store Leftovers Taco Salad?
- Storage Rule: If you think you will have leftovers, do not dress the salad. Store the salad components (lettuce, veggies) in one container and the chicken in a separate container. Store the dressing in a jar.
- Refrigerate: The components will stay fresh for up to 3 days.
- The “Soggy Salad” Warning: Once the salad is tossed with dressing, it must be eaten immediately. Dressed lettuce will wilt and become slimy within a few hours in the fridge.
How To Reheat Leftovers (Chicken Only)?
- Microwave: Reheat the chicken strips in the microwave for 45 to 60 seconds until warm. Do not heat the lettuce or avocado!
- Stovetop: Quickly warm the chicken in a pan with a splash of water to keep it moist.
❓FAQs
Yes. Ground beef is the traditional protein for classic taco salads. Brown the beef with taco seasoning as you would for regular tacos, drain the fat well, and add it to the salad warm. Ground turkey or pork are also excellent lean alternatives.
A sharp Cheddar or a u0022Mexican Blendu0022 (usually Cheddar, Monterey Jack, and Asadero) works best. For a more authentic flavor, try crumbled Cotija or Queso Fresco, which offer a salty, milky contrast to the spicy meat.
Absolutely. You can replace the meat entirely with extra beans (black beans, pinto beans, or kidney beans) or use a meat substitute like seasoned lentils, walnut meat, or soy crumbles. Roasted sweet potatoes seasoned with cumin and chili powder are also a popular vegetarian addition.
If you prefer a lighter dressing, a simple Lime Vinaigrette (olive oil, lime juice, cilantro, salt, honey) is delicious. You can also use plain salsa, Catalina dressing (a classic taco salad choice), or simply a dollop of sour cream and a squeeze of lime.
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📊 Taco Chicken Salad Nutrition Facts
Serving Size: 1 large bowl
- Calories: 550 kcal
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 1100mg
- Total Carbohydrate: 35g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 38g
Gordon Ramsay Taco Salad Recipe
Course: Salads, Dinner, Lunch, Sides, MainCuisine: American, Tex-MexDifficulty: Easy4
servings20
minutes15
minutes550
kcalGordon Ramsay Taco Salad is a vibrant, Tex-Mex inspired main course salad that is far from boring “diet food.” Gordon Ramsay’s version is all about abundance—heaping piles of seasoned grilled chicken, fresh crunchy vegetables, creamy avocado, and plenty of cheese, all brought together by a zesty homemade dressing. It is a restaurant-quality taco salad made right at home, perfect for a summer dinner or a hearty lunch. The key is the balance of temperatures: warm, spicy chicken against crisp, cool lettuce and refreshing corn and tomatoes.
Ingredients
2 large boneless, skinless chicken breasts
2 tbsp taco seasoning (homemade or store-bought)
1 tbsp olive oil (for cooking chicken)
1 head iceberg or Romaine lettuce, shredded or chopped
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen & thawed, or canned)
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup cheddar cheese or Mexican blend cheese, grated
1/4 cup red onion, finely diced (optional)
1/2 cup tortilla strips or crushed tortilla chips
Fresh cilantro, for garnish
Directions
- Season Chicken: Pat the chicken breasts dry. Rub them generously on both sides with the taco seasoning.
- Cook Chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Note: You can also grill the chicken outdoors for a smoky flavor.
- Rest and Slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. This keeps it juicy. Slice into strips or chop into bite-sized cubes.
- Make the Dressing: While the chicken rests, whisk together the ranch dressing, salsa, and chopped cilantro in a small bowl until smooth. Taste and add a splash of lime juice if it needs more zing
- Assemble the Base: In a large salad bowl (or individual serving bowls), place a generous bed of chopped lettuce.
- Add Toppings: Arrange the corn, black beans, tomatoes, avocado, red onion, and cheese in piles or rows on top of the lettuce for a beautiful presentation.
- Add Chicken: Place the warm sliced chicken on top of the salad.
- Finish: Drizzle the dressing over the entire salad (or serve on the side). Top with the tortilla strips and extra fresh cilantro leaves. Serve immediately.
Notes
- Warm vs. Cold: This salad is best served when the chicken is still warm, creating a delicious contrast with the cold lettuce. However, it is also delicious with cold leftover chicken.
Thawing Corn: If using frozen corn, you can quickly thaw it by running it under warm water in a colander, or char it quickly in a dry hot pan for a “roasted” flavor.
Avocado Timing: Cut the avocado at the very last second to prevent it from turning brown. If you need to prep it early, toss the cubes in lime juice.
Tortilla Crunch: Don’t add the tortilla strips until you are ready to eat. If they sit in the dressing, they will get soggy quickly.
