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Chicken Taco Salad with Creamy Ranch
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Chicken, Salad
Servings: 2
Author: Countryside Cravings
  • 2 chicken breasts
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 1-2 heads romaine chopped
  • 1 14 oz can black beans, rinsed and drained
  • 1 cup chopped tomatoes
  • 1/2 cup shredded cheddar
  • 1/4 cup chopped cilantro
  • 5 green onions chopped
  • 1 avocado sliced
  • Crushed nacho cheese flavored tortilla chips optional
  • Optional Ranch Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1 teaspoon fresh lemon juice
  • 1 small clove garlic minced
  • salt and pepper to taste
  1. Heat a medium skillet over medium heat. Add a little olive oil to the pan.
  2. In a small bowl combine the chili powder, oregano, garlic powder, cumin, salt and pepper. Sprinkle over the chicken breasts. Add to the pan and cook until juices run clear and the center is no longer pink when cut. If you have really thick or large chicken breasts you may want to cut them in half to speed up the cooking. Otherwise lower the heat of your pan a little so they don't burn before cooking all the way through.
  3. While the chicken is cooking assemble your salad with the romaine, black beans, tomatoes, cheddar, cilantro, green onions and avocado (and optional tortilla chips) and distribute between two large bowls.
  4. After the chicken has rested for 5 minutes slice and lay on top of your salads.
  5. Optional Dressing
  6. Combine all ingredients in a small mason jar and shake until combined. **This dressing gets stronger and more flavorful the longer it sits** Store in the refrigerator for up to 3 days.