Chopped Taco Ground Chicken Salad Recipe
This Chopped Taco Ground Chicken Salad is a fresh, protein-packed twist on taco night. Juicy, spiced ground chicken sits atop crisp romaine, colorful veggies, black beans, and sweet corn, all drizzled with a zesty ranch or cilantro-lime dressing. Perfect for lunch, dinner, or meal prep, it’s vibrant, flavorful, and ready in just 30 minutes.
Equipment
- Large non-stick skillet
- Mixing bowls
- Cutting board and Knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
For the Ground Chicken Taco Meat:
- 1 lb (450 g) 93–95% lean ground chicken
- 1 tbsp olive oil or avocado oil
- ½ yellow onion finely diced
- 1 small jalapeño seeded and diced (optional, for mild heat)
- 1 tbsp tomato paste
- ¼ cup taco seasoning store-bought or homemade
- ½ cup diced tomatoes canned or fresh
- 1 can (15 oz) black beans drained and rinsed
- ½ cup water
- Kosher salt and black pepper to taste
- Juice of ½ lime
For the Salad:
- 4 cups chopped romaine lettuce or mixed greens
- 2 ears sweet corn kernels removed
- 1 cup cherry tomatoes halved
- 4 green onions thinly sliced
- ½ cup fresh cilantro leaves
- ¾ cup shredded cheese cheddar, Mexican blend, or cotija
- 1 avocado diced
- Tortilla chips or strips optional
Dressing Options:
- Greek yogurt chipotle ranch
- Cilantro-lime vinaigrette
Instructions
- Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and jalapeño (if using). Sauté 3–4 minutes until softened.
- Cook Chicken: Add ground chicken to the skillet. Press into a flat layer and cook 2–3 minutes until lightly browned. Flip and cook another 2 minutes, breaking into crumbles.
- Add Seasoning: Stir in tomato paste, taco seasoning, diced tomatoes, black beans, and water. Simmer 3–5 minutes until sauce thickens and chicken is cooked through. Finish with lime juice and adjust salt and pepper.
- Assemble Salad: In a large bowl, combine romaine, corn, cherry tomatoes, green onions, and cilantro. Drizzle with dressing of choice and toss lightly.
- Top with Chicken: Divide salad into individual bowls and top with taco chicken mixture. Add cheese, avocado, and optional tortilla chips. Serve immediately.
Notes
- Make Ahead: Chop salad veggies and prepare taco meat in advance. Store separately in airtight containers for up to 3–4 days. Assemble just before serving.
- Dressing Variations: Use any creamy or vinaigrette-style dressing to suit your taste. Chipotle ranch adds a smoky kick; cilantro-lime vinaigrette keeps it light.
- Meal Prep: Layer salad in jars or containers for grab-and-go lunches. Keep dressing and avocado separate to maintain freshness.
- Protein Substitution: Ground turkey works well if chicken isn’t available.