Name: Layered Chicken Taco Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 4 cups finely chopped romaine lettuce; 1 (8 ounce) microwave package heat & serve Mexican rice (I use Old El Paso); 1 (15 ounce) can black beans, drained and rinsed; 1 (11 ounce) can Mexicorn, drained; 1 large avocado, diced; 1 and 1/2 cups prepared pico de gallo (or diced tomatoes); 1 rotisserie chicken, shredded (about 4 cups shredded meat); 1 and 1/2 cups shredded monterey jack and cheddar cheese; 1 (14 ounce) bottle cilantro avocado yogurt dressing (about 1.75 cups dressing) (I use Bolthouse); 1 (3.5 ounce) package tortilla strips (about 1.5 cups) (I use Fresh Gourmet tri-color tortilla strips)

This show-stopping Layered Chicken Taco Salad is perfect for a party or family weeknight dinner. It always gets amazing reviews!

A layered chicken taco salad in a large glass dish showing layers of salad, rice, beans, corn, avocado, tomato, sour cream, avocado, chicken, cheese and tortilla strips.

The Easiest Weeknight Meal

This Layered Chicken Taco Salad is one of our go-to weeknight meals. Layers of lettuce, rice, black beans, corn, pico de Gallo, chicken, cheese, cilantro avocado dressing, and tortilla strips come together easily, beautifully and oh so tastefully. A favorite to as well as one of my favorites to make for a party or to take to a family who has just had a baby. It’s a meal-in-one that will feed and satisfy a hungry crowd.

A bite being taken from a plate of chicken taco salad.

Who doesn’t love a great taco salad?! It’s usually full of flavor and all the awesome taco fillings. It satisfies both the craving for a hearty salad and a crunchy taco.

In about 20 minutes, you can have this awesome salad prepped and ready to serve right away or store in the refrigerator until you’re ready to serve it. It’s a great make-ahead meal and any leftovers keep great in the refrigerator for 2-3 days.

Next time you need an easy, delicious meal to feed your family and/or friends, this layered chicken taco salad will make you the hero at the table. It’s so yummy!

Get ready to WOW! your family or a crowd of loved ones with this Layered Chicken Taco Salad. I can guarantee you will get lots of compliments on presentation and taste as well as numerous requests for the recipe. It’s love at first sight and bite!

Ingredients and Supplies:

Ingredients:

Finely chopped romaine lettuce
Heat & serve Mexican rice (I use Old El Paso)
Canned black beans, drained and rinsed
Mexicorn, drained
Large avocado
Prepared pico de gallo (or diced tomatoes)
Rotisserie chicken, shredded
Shredded Monterey jack and cheddar cheese
Cilantro avocado yogurt dressing (I use Bolthouse)
Tortilla strips (I use Fresh Gourmet tri-color tortilla strips)

Supplies:

Large salad bowl

Ingredients to make layered chicken taco salad in small white dishes on a white marble counter.

How to Make Layered Chicken Taco Salad

Layer half of each ingredient into a large salad bowl in the order listed under the ingredients. Repeat layers with remaining half of the ingredients.
Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for 2-3 days.

Storage

Store leftovers covered tightly with plastic wrap (or in an airtight container) in the refrigerator for up to three days.

More Fresh and Flavorful Salads

My Fresh and Flavorful Salad Recipes make it easy to bring the green to any meal. From side salads to hearty dinner salads, there’s a salad for every occasion and every taste!

Citrus caesar, layered taco salad, pesto rice salad, and kale salad.

If you make my Layered Chicken Taco Salad, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,