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chicken taco salad

Chicken Taco Salad Recipe for Easy Lunches

  • Author: Michelle - Powered by Mom
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x


Chicken Taco Salad is the ideal healthy but yummy lunch! Make this kid-friendly meal as a salad or as a taco or have it in a tortilla to make an easy wrap on the go!

For the wraps or salad you can top with a salad dressing of your choice. Although we’d limit the amount of dressing for the wrap if it’s not being eaten at home, to make it less messy.



  • 3 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • Salt and freshly ground black pepper, to taste,
  • 810 boneless, skinless chicken thighs (depends on size)
  • 1 tablespoon vegetable oil (can use Canola or Olive Oil)
  • 1 avocado diced
  • Tomatoes – we used cherry tomatoes from our garden
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges

*Optional toppings

  • Salsa
  • Sour cream
  • Guacamole
  • Shredded Cheese

*For Tacos – taco shells or soft shell tortilla we used small tortillas

*For a Taco Salad – lettuce (we used green leaf)

*For Taco Salad Wraps – use larger flour tortillas


  1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, onion salt and pepper and salt to taste. Season chicken with seasonings mixture.

Grilling Chicken

  1. Lightly oil grill with olive oil (use a paper towel or rag and rub onto grill)
  2. Turn the grill on low to start and sear each side of the thighs.
  3. Turn up to medium-high and grill until cooked. Chicken should have an internal temperature of 165°F (74°C). Refer to the cooking guidelines here for guidance.
  4. Let chicken cool before dicing. (See #4 below)

Cooking Chicken in a Pan

  1. Heat oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer until cooked through, reaching an internal temperature of 165°F (74°C), about 5 minutes per side.
  2. Let chicken cool before dicing into bite-size pieces.
  3. Serve chicken with toppings whether as a taco, wrap or salad. I like to top with a bit squeeze lime juice first and then add the rest of the toppings.


The paprika and chili powder can give the chicken a bit of a pinkish colour, it is cooked so don’t worry. If in doubt always use a meat thermometer to check the internal temp of the chicken to ensure it’s thoroughly cooked through.

Keywords: chicken taco salad, chicken tacos, chicken wraps, easy lunches, grilled chicken

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