Grilled Chicken Taco Salad
We love Grilled Chicken Taco Salad. It is easy to make and uses lots of fresh ingredients. For this recipe, I grilled the chicken with taco seasoning and roasted some sweet corn and onions, too. Pile it high over blue corn chips and romaine lettuce, and top it with salsa, shredded cheese, and sour cream and you have an absolute winner!
This is the perfect summer salad, full of fresh flavors off the grill. Blue corn chips are at the foundation of this salad, then comes a layer of crunchy lettuce, and top it with grilled chicken, charred corn, and grilled onions and green peppers. Finish the salad with shredded cheese, cool sour cream and spicy salsa for a summer salad you won’t be able to resist!
Grilled Chicken Taco Salad Recipe
What’s needed?
- 2 chicken breasts, butterfly each breast
- 1.5-ounce package of mild taco seasoning
- 1/2 cup sliced yellow onion
- 1 ear of sweet corn, corn cup from cob
- 1/2 green pepper, sliced
- 1/2 yellow pepper, sliced
- 1 teaspoon salt
- tortilla chips, Romaine lettuce, shredded Monterey Jack and Colby cheese
- sour cream and salsa for topping
How to make Grilled Chicken Taco Salad?
- Heat your outdoor grill to 350 degrees. Put foil on the grill to prevent chicken from burning or use a non-stick grilling pad. Add some canola oil. Put the chicken breast on the foil and season with taco seasoning. Drizzle a bit more oil over the chicken and grill with lid closed for about 10 minutes.
- After 10 minutes, turn the chicken, sprinkle with more taco seasoning and drizzle with a bit more oil. Add the corn, onions and green pepper slices. Sprinkle salt on the vegetables.
- Grill all for another 10 minutes until chicken is no longer pink and the vegetables are soft.
- Remove the chicken and veggies from the grill. Allow the chicken to rest for 5 minutes, then cut it into strips. Place a handful of blue corn chips on each plate. I made 4 servings with this recipe. Top the chips with chopped romaine lettuce.
- Top each salad with roasted corn, peppers and onions, and strips of chicken. Serve the salad with cool sour cream, a variety of shredded cheeses, and spicy salsa.
I have also slices of avocado and black beans to this Grilled Chicken Taco Salad. Add your favorites and enjoy! It is low in calories and BIG on flavor. This is what’s for dinner tonight!
For more crunchy chicken salads, check out these delicious recipes:
Grilled Chicken Taco Salad
Ingredients
- 16 ounces chicken breasts, butterfly each breast
- 1.5 ounce taco seasoning, 1 package, mild
- 1/2 cup yellow onion, sliced
- 8 ounces sweet corn, 1 ear or about 1 cup, cut from cob
- 1/2 green pepper, sliced
- 1/2 yellow pepper, sliced
- 1 teaspoon salt
- 4 cups corn chips
- 4 cups Romaine lettuce
- 1 cup Monterey Jack and Colby cheese, shredded
- sour cream and salsa, for topping
Instructions
- Heat your outdoor grill to 350 degrees. Put foil on the grill to prevent chicken from burning or use a non-stick grilling pad. Add some canola oil. Put the chicken breast on the foil and season with taco seasoning. Drizzle a bit more oil over the chicken and grill with lid closed for about 10 minutes.
- After 10 minutes, turn the chicken, sprinkle with more taco seasoning and drizzle with a bit more oil. Add the corn, onions and green pepper slices. Sprinkle salt on the vegetables.
- Grill all for another 10 minutes until chicken is no longer pink and the vegetables are soft.
- Remove the chicken and veggies from the grill. Allow the chicken to rest for 5 minutes, then cut it into strips. Place a handful of blue corn chips on each plate. I made 4 servings with this recipe. Top the chips with chopped romaine lettuce.
- Top each salad with roasted corn, peppers and onions, and strips of chicken. Serve the salad with cool sour cream, a variety of shredded cheeses, and spicy salsa.
Equipment
- 1 grill, heat to 350 degrees fahrenheit