Chicken Taco Salad


Here is the moment many of you have been waiting for – the recipe for Chicken Taco Salad. You will be very proud of how great you can cook, once you’re done with it. It’s so delicious, and it’s definitely healthy. This is the kind of salad that you and your loved ones will enjoy. Just follow the steps below and your salad will turn out absolutely amazing. So pour yourself a glass of wine, and let’s do this.

If you don’t have a chicken breast ready, you’ll first want to cook one. Just throw it in the oven for 20 minutes. Take it out, let it cool a bit, then dice it into some pretty large pieces.

Watch the video below to see how I make this salad. Follow the Soup Place Blog on WordPress or the YouTube channel to stay up to date on my latest posts.  


Once you have the chicken ready, dice up 3 celery sticks, 1 green bell pepper, half an onion, and 3 cloves of garlic. Slice 1 avocado, and about 10 cherry tomatoes.

Chop up 2 small heads of romaine lettuce, place them in a strainer, and rinse them off very well. Set aside and let them dry off, while you’re doing everything else.

Heat up the pan on medium heat. Add a little vegetable oil, celery, green pepper, onion, and garlic. Stir it up, and add salt & pepper (just a pinch). Also add cumin, chili powder, and chipotle pepper flakes. Cook for a few minutes until the veggies are soft and make sure to stir them occasionally.

Add half of your chicken broth (about ½ of a cup), and bring to boil.

Mix in the cooked chicken breast, and 1/4 of a cup of Catalina dressing. If you feel that you need a little more chicken broth, you can add the rest of it now. Cook another couple of minutes. Take it off the stove, place it in a separate dish for now to not overcook it, while you prep your salad.



The hardest part is done, you can celebrate with another glass of wine.

Add a layer of lettuce and a few crushed tortilla chips in two separate serving bowls. Then make another layer of lettuce and chips. Add the chicken goodness you’ve worked so hard on. Don’t dump it in the salad, but rather use a spoon to add it.


Add a spoon of salsa and sour cream (or greek yogurt). Add a little shredded cheese to cover the chicken you nicely spread out. Then lay out avocado and cherry tomato slices throughout the salad. For your final touch stick a few tortilla chips around the bowl.

Serve with your favorite white wine. Enjoy!

Chicken Taco Salad

Servings: 2
Time: 25 minutes (45 if the chicken is not cooked)

2 small heads of romaine lettuce
8oz diced, cooked chicken
1/2 medium onion
3 celery sticks
1 green bell pepper
10 or so cherry tomatoes
2 tablespoons cumin
1 tablespoon chili powder
1/4 teaspoon chipotle pepper flakes
3 cloves of garlic
Salt & pepper to taste
1/4 cup Catalina dressing
3/4 cup chicken broth
1-2oz tortilla chips
1 avocado
Shredded cheese
Sour cream & salsa


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