Southwestern Taco Salad. Quick Chicken & Avocado Dressing

This salad comes together in just 45 minutes, perfect for a quick weeknight dinner. I toss together crisp lettuce, seasoned chicken, beans and corn, then drizzle a silky avocado‑cilantro dressing.

The result is a bright, satisfying bowl that feels like a taco without the shell, and the dressing stays creamy without heavy mayo.

Tips & Tricks

• Blend the dressing until completely smooth; a quick stop‑and‑scrape prevents lumps.
• Cook the chicken over medium heat; it browns nicely in about 6‑7 minutes.

Step-by-Step Instructions

1. Make Dressing

Combine avocado, cilantro, lime juice, Greek yogurt, water, salt, garlic and cumin in a blender. Blend until smooth, then set aside.

2. Cook Chicken

Heat olive oil in a skillet over medium heat. Add diced chicken and taco seasoning, stirring to coat. Cook 6‑7 minutes until no pink remains, then remove.

3. Prep Lettuce

Lay chopped romaine on a large plate or bowl as the base for the salad.

4. Add Toppings

Arrange chicken, cheese, black beans, diced avocado, corn, tomatoes and tortilla strips over the lettuce. You can layer them or toss together.

5. Dress & Serve

Drizzle the avocado‑cilantro dressing over the salad, sprinkle a few extra cilantro leaves if desired, and serve immediately.

Variations

• Swap chicken for ground turkey for a crumble texture; brown the turkey with the seasoning before adding to the salad.

How to Store Southwestern Taco Salad

Frequently Asked Questions

Southwestern Taco Salad. Quick Chicken & Avocado Dressing

A vibrant Southwestern Taco Salad with seasoned chicken, black beans, corn, crisp romaine and an avocado‑cilantro lime dressing that pulls it together.

15 minPrep time30 minCook time45 minTotal1Servings

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Ingredients

• ½ avocado
• ½ cup cilantro (chopped)
• 1 tablespoon lime juice
• ½ cup low-fat greek yogurt (plain)
• ⅓ cup water
• ½ teaspoon salt
• ½ tablespoon garlic
• ½ tablespoon cumin
• 1 tablespoon olive oil
• 1 chicken breast (diced)
• ½ packet taco seasoning
• 1 head romaine lettuce (chopped)
• 1 cup cheddar jack
• 1 cup black beans
• 1 avocado (diced)
• 1 cup corn
• 1 cup cherry tomatoes (halved)
• 1 cup tortilla strips

Instructions

1. 1Make Dressing — Combine avocado, cilantro, lime juice, Greek yogurt, water, salt, garlic and cumin in a blender. Blend until smooth, then set aside.
2. 2Cook Chicken — Heat olive oil in a skillet over medium heat. Add diced chicken and taco seasoning, stirring to coat. Cook 6‑7 minutes until no pink remains, then remove.
3. 3Prep Lettuce — Lay chopped romaine on a large plate or bowl as the base for the salad.
4. 4Add Toppings — Arrange chicken, cheese, black beans, diced avocado, corn, tomatoes and tortilla strips over the lettuce. You can layer them or toss together.
5. 5Dress & Serve — Drizzle the avocado‑cilantro dressing over the salad, sprinkle a few extra cilantro leaves if desired, and serve immediately.

Cook's note: If the avocado dressing turns slightly brown, it’s just oxidation. Stir well and it’s still delicious.

Servings: 1

Cuisine: American

Course: Salad

RecipesCooker15 minutes30 minutes45 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.