Spiced Chicken Taco Salad with Creamy Chipotle Dressing

This chicken taco salad is a fiesta of textures and flavors. Crisp romaine lettuce is topped with juicy seared chicken, tender sautéed bell peppers and onions, fresh tomato, tangy pickled red onions and crunchy crushed tortilla chips. Everything is drizzled with a creamy chipotle vinaigrette that ties it all together.

It’s a satisfying, carb-conscious meal that comes together quickly. Perfect for a weeknight dinner when you’re craving something bold and fresh.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pickle the onion: Thinly slice the red onion. In a small bowl, combine the sliced onion, juice of half the lime, 1 teaspoon sugar and a pinch of salt. Set aside to quick-pickle.
2. Prepare the dressing: In a small bowl, whisk together the sour cream, buttermilk ranch dressing, chipotle powder and a squeeze of lime juice. Season with salt and pepper to taste.
3. Cook the chicken: Pat the chicken cutlets dry and season with the Southwest spice blend, salt and pepper. Heat 1 teaspoon cooking oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden and cooked through. Let rest, then slice.
4. Sauté the veggies: While the chicken rests, heat 1 teaspoon oil in the same skillet. Add the bell pepper (seeded and sliced) and remaining red onion (not pickled). Cook for 3-4 minutes until tender and lightly charred. Season with salt and pepper.
5. Assemble the salad: Chop the baby lettuce and divide between plates. Top with the sautéed veggies, sliced chicken, diced tomato, pickled onions and crushed tortilla chips.
6. Finish: Drizzle the creamy chipotle dressing over the salad. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground beef, turkey or black beans work well in place of chicken.

How do I make this salad ahead?

Prep the components separately and assemble just before serving to keep the lettuce crisp.

Is this salad gluten-free?

Yes, as long as you use certified gluten-free tortilla chips and ranch dressing.