Grilled Savory Taco Chicken Pizza with Guacamole an

Name: Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) chicken breast, boneless, skinless; 1/4 cup canola oil, plus more for brushing dough; 2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows; 1 (16-ounce) tube pizza dough, store-bought; Flour, for work surface; 1 cup shredded mozzarella; 1 cup shredded sharp Cheddar; 1 cup Guacamole, recipe follows; 1 cup Lime Chipotle Salsa, recipe follows; 1/2 cup sour cream; 1/4 cup chopped fresh cilantro leaves; 1 tablespoon freeze-dried onions; 1 tablespoon freeze-dried garlic; 1 teaspoon freeze-dried oregano; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon coarsely ground black pepper; 1 teaspoon cayenne; 1 teaspoon ground cumin; 1 tablespoon salt; 1 tablespoon chili powder; 1 avocado, halved, pitted and flesh diced small; 1 lime, juiced; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 tablespoon finely diced red onions; Salt and freshly ground black pepper; 2 plum tomatoes, finely diced; 1 lime, juiced; 1/4 cup chopped scallions

Try this homemade Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa recipe the whole family will love. Made with chicken, canola …

This Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa relies on simple, everyday ingredients such as flour, for work surface, shredded mozzarella, shredded sharp cheddar and guacamole, recipe follows. It comes together quickly and makes 4 servings, at about 519 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 (1-pound) chicken breast, boneless, skinless
1/4 cup canola oil, plus more for brushing dough
2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows
1 (16-ounce) tube pizza dough, store-bought
Flour, for work surface
1 cup shredded mozzarella
1 cup shredded sharp Cheddar
1 cup Guacamole, recipe follows
1 cup Lime Chipotle Salsa, recipe follows
1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves
1 tablespoon freeze-dried onions
1 tablespoon freeze-dried garlic
1 teaspoon freeze-dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarsely ground black pepper
1 teaspoon cayenne
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon chili powder
1 avocado, halved, pitted and flesh diced small
1 lime, juiced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon finely diced red onions
Salt and freshly ground black pepper
2 plum tomatoes, finely diced
1 lime, juiced
1/4 cup chopped scallions
2 to 3 chipotle peppers in adobo, finely chopped
1/4 cup finely diced red onion
Salt and freshly ground black pepper
Honey, if needed

1
Preheat grill to medium-high heat.
2
Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish.
3
Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken.
4
Let marinate for 30 minutes.
5
Grill chicken on both sides until cooked through, about 8 minutes total.
6
Transfer to a cutting board and allow to cool.
7
Dice chicken into bite-sized pieces and set aside.
8
Cut pizza dough into 3 even pieces.
9
On a lightly floured work surface, roll out each piece until it's very thin.
10
Brush the dough with olive oil and lightly dust with Taco Rub.
11
Grill on both sides until crisp and set aside.
12
In a medium bowl, mix mozzarella and Cheddar cheeses.
13
Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza.
14
Then top with 1/3 of the diced chicken.
15
Return pizzas to the grill, cover and cook until cheese is bubbly and melted.
16
Remove from grill.
17
and place on serving plates.
18
Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts.
19
Dollop sour cream on top and garnish with chopped cilantro.
20
Cook's Note: Granulated or ground can be substituted for freeze-dried ingredients)
21
In a small bowl, mix all ingredients together and reserve.
22
Can be stored, covered, up to 1 month in a sterilized container.
23
Mix all ingredients together in a small bowl.
24
In medium bowl, mix all ingredients and set aside.
25
Drizzle in honey, to taste, if salsa is too hot.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 1 (1-pound) chicken breast, boneless, skinless, 1/4 cup canola oil, plus more for brushing dough, 2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows, 1 (16-ounce) tube pizza dough, store-bought, and more.

Yes, Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
519 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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