Ingredients Meat & Poultry Chicken Chicken Thighs Chicken Taco Salad 4.5 (2) 2 Reviews Charred corn, smoky chicken, and creamy avocado make for a party in a bowl. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 26, 2024 Rate PRINT Share Close Photo: Jacob Fox Prep Time: 35 mins Cook Time: 45 mins Total Time: 1 hr 20 mins Servings: 4 Full of flavor, this chicken taco salad recipe combines smoky shredded chicken with classic taco toppings like avocado, pickled jalapeños, Monterey Jack cheese, and cilantro. Hearty without being heavy, this satisfying mixture makes an excellent lunch or dinner. Soaking onion in pickled jalapeño brine is the base of the punchy vinaigrette, which also receives a few glugs of oil and plenty of lime juice. Chopped tomatoes and cilantro add freshness, while the cheese and avocado lend the requisite richness. Tortilla chips brings the crunch factor, though you could certainly build the salads in store-bought tortilla or tostada bowls instead. 22 Lunch Salads for When You Crave Something Fresh, Easy, and Filling Ingredients for Chicken Taco Salad Chicken thighs: Boneless chicken thighs are oven-poached in a mixture of citrus juice and ancho chili powder until juicy, tender, and flavorful. You can swap in boneless, skinless chicken breasts or tenderloins if you prefer; just plan to bake them for a bit less time. Citrus juice: A combination of orange and lime juices lends a tangy boost to the chili-dusted chicken while also helping it to stay moist as it bakes. We strongly recommend using freshly squeezed juice here for the best and brightest flavor. Corn: Charring ears of corn over an open flame turns them smoky and tender. If you don't have a gas range, you can use a grill, grill pan, or your broiler to char the ears instead. Should you not be able to locate corn on the cob, don't fret: Simply toss frozen and thawed kernels into a hot skillet with a bit of oil and cook, stirring, until they take on a bit of color. Pickled jalapeños: We use a jar of pickled jalapeños to add tanginess to the salad and the dressing. To use up the rest of the jar, try adding the jalapeños to pizzas, using them to top salads or chili, or pureeing them with equal parts cream cheese and sour cream for a delicious dip, Black beans: Canned black beans add creaminess while also contributing a dose of filling fiber. Cooking them with garlic and tossing with dressing while still warm helps them to soak up lots of flavor. Avocado: Cool and creamy avocados are a must-have ingredient for taco salads. When shopping for them, look for dark skins that range in color from deep greenish-brown to eggplant. They should be somewhat bumpy and yield just slightly to gentle pressure. If all you can find are rock-hard avocados, you can speed up the ripening process at home by placing them in a paper bag with a ripe banana or apple, folding the top closed, and setting them in a warm place for a day or so. Make Ahead You can bake and shred the chicken one to two days before assembling the salads. Reheat it, covered, on the stovetop or in the microwave with a splash of broth or water until hot throughout. You can prep the remaining ingredients (besides avocado) up to one day ahead. Ingredients 4 skinless, boneless chicken thighs (about 1 ¼ pounds) 1 ⅛ teaspoons ancho chili powder Coarse salt ¼ cup fresh orange juice 5 tablespoons fresh lime juice (from 2 to 3 large limes) 7 tablespoons canola oil 2 cloves garlic, peeled and minced 4 ears corn, shucked ¼ cup minced red onion ½ cup drained pickled jalapenos, plus 3 tablespoons pickling liquid 1 15-ounce can black beans, drained and rinsed 2 hearts of romaine, shredded (10 cups) ¾ cup chopped fresh cilantro leaves, plus more leaves for garnish 2 cups tortilla chips 2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups) 2 small avocados, peeled, seeded and cut into small pieces 1 cup shredded Monterey Jack cheese (4 ounces) Directions Jacob Fox Combine chicken with chili powder, citrus juice, oil, and garlic: Preheat oven to 400°F. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Jacob Fox Bake chicken; shred using two forks: Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks. Jacob Fox Char corn: Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Jacob Fox Remove kernels from cobs: Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt. Jacob Fox Make dressing: Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing. Jacob Fox Cook beans with garlic; toss with some of dressing: In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing. Jacob Fox Toss lettuce and cilantro with dressing: In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Jacob Fox Assemble salads: Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately. Jacob Fox Storage We don't recommend refrigerating leftovers for more than a few hours as the dressing will cause the lettuce to wilt and become soggy the longer it sits. If you don't anticipate all four salads being eaten, you can hang onto the individual ingredients for up to two days and roll them in tortillas or serve them over rice for easy burrito bowls. Variations This salad would be equally delicious with chicken breasts, tofu, or cubes of pork tenderloin; swap them in for the boneless thighs, adjusting oven time as needed. To cut down on prep time, you could also swap in two and one-half cups of shredded rotisserie chicken instead. Feel free to swap in your favorite taco toppings like sour cream, black olives, or crumbled cotija cheese for any of the ones listed above. More Recipes for Taco Lovers: Ground Chicken Tacos Taco Truck-Style Guacamole Crisp Taco Shells Chipotle Shrimp Tacos With Fennel and Beans Mushroom Tacos With Charred-Corn Salsa Taco Salad With Sweet Potatoes Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.