Pioneer Woman Chicken Taco Salad

Pioneer Woman Chicken Taco Salad is a vibrant, towering celebration of textures and flavors that goes far beyond a simple bowl of greens. Ree Drummond’s version is famous for its “more is more” philosophy—piling seasoned ranch-style chicken, crisp veggies, hearty beans, and crunchy tortilla chips onto a bed of fresh lettuce. It is finished with a creamy, zesty dressing that ties everything together. This isn’t just a side salad; it is a substantial, protein-packed main course that is perfect for summer dinners, potlucks, or any night you want a fresh meal without turning on the oven for long.

Try more Recipes:

• Pioneer Woman Turkey Salad
• Pioneer Woman Waldorf Salad
• Pioneer Woman Taco Salad Recipe

🧡Why You Will Love This Chicken Taco Salad Recipe:

• Texture Overload: Every bite offers a different crunch—from the crisp romaine and radishes to the snap of corn and the shattering crispness of tortilla chips.
• Protein Packed: Loaded with seasoned chicken breast and black beans, this salad is incredibly filling and satisfying.
• Customizable: It is the ultimate “clean out the fridge” meal. You can swap veggies, change the cheese, or adjust the spice level to suit your family’s taste.
• The Dressing: The creamy dressing, often a blend of ranch and salsa or a lime-cilantro vinaigrette, is so good you will want to put it on everything.
• Crowd Pleaser: Because it is colorful and fun to eat (often with nachos on the side), even kids who usually avoid salad will happily dig into this one.

🥬Chicken Taco Salad Ingredients

The Salad Base:

• 2 large boneless, skinless chicken breasts
• 2 heads Romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained (or fresh corn off the cob)
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup red onion, thinly sliced
• 1 cup cheddar cheese or Monterey Jack, shredded
• 1 cup tortilla chips, slightly crushed
• 1/4 cup fresh cilantro, chopped

The Chicken Seasoning:

• 1 tbsp taco seasoning (homemade or store-bought)
• 1 tbsp olive oil

The Dressing:

• 1/2 cup Ranch dressing (bottled or homemade)
• 1/3 cup prepared salsa (your favorite heat level)
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, minced

🥗How To Make Pioneer Woman Chicken Taco Salad

1. Cook the Chicken: Season the chicken breasts generously with the taco seasoning. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from the pan and let it rest for 5 minutes before slicing into strips or cubes.
2. Make the Dressing: In a small bowl or jar, whisk together the Ranch dressing, salsa, lime juice, and minced cilantro. Taste and add a pinch of salt or hot sauce if you want more kick. Set aside in the fridge to let flavors meld.
3. Prepare the Base: Wash and chop the Romaine lettuce. Place it in a very large serving bowl or on a large platter.
4. Assemble the Veggies: Arrange the cherry tomatoes, corn, black beans, red onion, and diced avocado in sections or distinct piles over the lettuce for a beautiful presentation.
5. Add Protein and Cheese: Place the warm (or cooled) sliced chicken on top of the greens. Sprinkle the shredded cheese generously over the entire salad.
6. The Crunch Factor: Just before serving, scatter the crushed tortilla chips over the top. (If you add them too early, they will get soggy).
7. Dress and Toss: Drizzle the creamy salsa-ranch dressing over the salad. Toss everything together gently until coated, or serve the dressing on the side so everyone can add their own amount.
8. Garnish: Top with extra fresh cilantro leaves and serve immediately.

💭Recipe Tips

• Warm vs. Cold: This salad is delicious with warm chicken, but it is equally good with cold leftover chicken, making it a perfect meal prep option.
• Rotisserie Hack: To save time, shred a store-bought rotisserie chicken and toss the meat in a little taco seasoning and lime juice before adding it to the salad.
• Avocado Note: Wait to dice the avocado until the very last second to prevent it from turning brown. Squeezing a little lime juice over the cubes helps keep them green.
• Serving Bowl: Use a wide, shallow bowl or platter rather than a deep, narrow one. This ensures every scoop gets a mix of all the toppings rather than just lettuce.

🍸What To Serve With Chicken Taco Salad?

This Chicken Taco Salad is a complete meal on its own however, it pairs wonderfuly with a side of Mexican Rice or warm Refried Beans. A cold glass of Sweet Tea or a Margarita is the perfect beverage accompaniment. Extra Guacamole and Chips on the table are always a hit.

🥶How To Store Leftovers Chicken Taco Salad?

• Refrigerate: If the salad is already dressed, it will become soggy within a few hours. Ideally, store the salad components (lettuce, veggies, chicken) separately from the dressing and chips. Stored this way, ingredients will last 3 to 4 days.
• Reviving Leftovers: If you have leftover dressed salad, it’s best eaten the next day for lunch, though the lettuce will be less crisp. Remove any soggy chips before eating.

🔥How To Reheat Leftovers Chicken Taco Salad?

The Golden Rule (Cold or Room Temp): Taco salad is meant to be eaten cold or at room temperature. You typically do not reheat the salad itself.

Avoid: Do not microwave the entire salad bowl. This will wilt the lettuce, cook the avocado, and turn the dish into an unappetizing warm mush.

• Reheating Chicken: If you prefer the chicken warm, pick the chicken pieces out of the salad and microwave them separately for 30 to 45 seconds before adding them back to the cold greens.

❓FAQs

Try more Recipes:

• Pioneer Woman Turkey Salad
• Pioneer Woman Waldorf Salad
• Pioneer Woman Taco Salad Recipe

📊Chicken Taco Salad Nutrition Facts

Serving Size: 1 large bowl

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 1100mg
• Total Carbohydrate: 42g
• Dietary Fiber: 10g
• Sugars: 6g
• Protein: 35g

Pioneer Woman Chicken Taco Salad

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SaladsCuisine: American/Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

580

kcal

A vibrant main-course Chicken Taco Salad loaded with seasoned chicken, black beans, corn, and avocado. It features a refreshing crunch from romaine lettuce and tortilla chips, all tied together with a creamy salsa-ranch dressing. Customizable and fresh, it is the perfect “more is more” meal for a quick and satisfying dinner.

Ingredients

• The Salad Base:

• 2 large boneless, skinless chicken breasts

• 2 heads Romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup canned corn, drained (or fresh corn off the cob)

• 1 can (15 oz) black beans, drained and rinsed

• 1 avocado, diced

• 1/2 cup red onion, thinly sliced

• 1 cup cheddar cheese or Monterey Jack, shredded

• 1 cup tortilla chips, slightly crushed

• 1/4 cup fresh cilantro, chopped

• The Chicken Seasoning:

• 1 tbsp taco seasoning (homemade or store-bought)

• 1 tbsp olive oil

• The Dressing:

• 1/2 cup Ranch dressing (bottled or homemade)

• 1/3 cup prepared salsa (your favorite heat level)

• 1 tbsp fresh lime juice

• 1 tbsp fresh cilantro, minced

Directions

• Cook the Chicken: Season the chicken breasts generously with the taco seasoning. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from the pan and let it rest for 5 minutes before slicing into strips or cubes.
• Make the Dressing: In a small bowl or jar, whisk together the Ranch dressing, salsa, lime juice, and minced cilantro. Taste and add a pinch of salt or hot sauce if you want more kick. Set aside in the fridge to let flavors meld.
• Prepare the Base: Wash and chop the Romaine lettuce. Place it in a very large serving bowl or on a large platter.
• Assemble the Veggies: Arrange the cherry tomatoes, corn, black beans, red onion, and diced avocado in sections or distinct piles over the lettuce for a beautiful presentation.
• Add Protein and Cheese: Place the warm (or cooled) sliced chicken on top of the greens. Sprinkle the shredded cheese generously over the entire salad.
• The Crunch Factor: Just before serving, scatter the crushed tortilla chips over the top. (If you add them too early, they will get soggy).
• Dress and Toss: Drizzle the creamy salsa-ranch dressing over the salad. Toss everything together gently until coated, or serve the dressing on the side so everyone can add their own amount.
• Garnish: Top with extra fresh cilantro leaves and serve immediately.

Notes

• Warm vs. Cold: This salad is delicious with warm chicken, but it is equally good with cold leftover chicken, making it a perfect meal prep option.
  Rotisserie Hack: To save time, shred a store-bought rotisserie chicken and toss the meat in a little taco seasoning and lime juice before adding it to the salad.
  Avocado Note: Wait to dice the avocado until the very last second to prevent it from turning brown. Squeezing a little lime juice over the cubes helps keep them green.
  Serving Bowl: Use a wide, shallow bowl or platter rather than a deep, narrow one. This ensures every scoop gets a mix of all the toppings rather than just lettuce.