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Chicken Taco Salad
with avocados / bell peppers / pepitas / chipotle lime dressing

Active: 30 Total: 30

Taco salads make for a fun and lighter twist on classic tacos. Marinated chicken is the star in this version, but don't miss all the other flavor-packed ingredients including a spicy and tart chipotle lime dressing.



Chicken Taco Salad:
  • Chicken breasts, boneless and skinless (sub thighs) - 1 lb , sliced
  • Bell peppers, any color - 2 , diced
  • Lettuce, iceburg - 16 leaves , chopped
  • Tomatoes, cherry - 24 , halved
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Pepitas / pumpkin seeds - 1/2 cup
Chipotle Lime Dressing:
  • Garlic - 2 cloves , peeled
  • Oil, cooking - 6 Tbsp
  • Limes - 1 , zest and juice of
  • Bragg's / coconut aminos - 1 Tbsp
  • Chipotle pepper (canned, found usually in adobo sauce) - 1/2
  • Paprika, smoked - 1/2 tsp


  1. Make dressing - Place garlic, oil, lime zest and juice, aminos, chipotle pepper and paprika into food processor or blender and puree until smooth. Season to taste with salt, pepper or an additional portion of chipotle pepper (if you like more spice). (Can be done up to 5 days ahead)

  2. Marinate chicken - Slice chicken and tenderize with a fork. Toss chicken in half the dressing (reserve the remaining half to dress the salad) and marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)

  3. Bell peppers - Dice peppers. (Can be done up to 5 days ahead)

  4. Lettuce / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)

  5. Avocados - Slice avocados.

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  1. Heat a skillet or frying pan over medium heat. Add cooking oil. Use a slotted spoon to transfer chicken to heated oil (discard marinade). Season with some salt and pepper. Saute until chicken is cooked through, 4 to 6 minutes.

  2. Assemble salads by topping lettuce with chicken, tomatoes, avocados, bell peppers and pepitas. Top salad with reserved dressing just before serving and enjoy!



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