Taco Salad
If you've got boneless skinless chicken breast, kidney beans, drained and rinsed and romaine lettuce, shredded, you're most of the way to this chicken: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken into bite-sized strips and toss with the chili powder, cumin, and a good pinch of salt until evenly coated.
- Heat the vegetable oil in a skillet over medium-high heat and cook the chicken, stirring, until browned and cooked through with no pink remaining and an internal temperature of 74 C, about 6 to 8 minutes. Remove from the heat and let it rest.
- Add the drained kidney beans to the warm skillet for the last minute just to heat through, stirring to pick up the spices left in the pan.
- In a large bowl, combine the shredded romaine, diced tomatoes, and chopped onion, then squeeze over the lime juice and toss lightly.
- Add the warm spiced chicken and beans to the bowl and toss again so the warmth lightly wilts the greens.
- Scatter the shredded cheddar and crushed tortilla chips over the top and give a final gentle toss.
- Divide among four plates and finish each serving with a spoonful of sour cream. Serve immediately while the chicken is still warm and the chips are crisp.
You'll use: Frying pan / skillet · Pan
Ingredient substitutions
- Sour Cream
- plain Greek yogurt · crème fraîche
- Lime
- lemon
Tips & common questions
How long does Taco Salad take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of sour cream?
Try plain Greek yogurt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Taco Salad is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Taco salad and corn on the cob.jpg by goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.