Southwest Chicken Taco Salad Recipe

Name: Southwest Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons paprika; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; 3/4 teaspoon ground cumin; 3/4 teaspoon dried oregano; 3/4 teaspoon dried thyme; 3/4 teaspoon salt; 4 skinless, boneless chicken breast halves; 1 tablespoon vegetable oil; 4 tostada shells; 2 cups chopped romaine lettuce; 2 cups fresh salsa; 2 avocados - peeled, pitted, and sliced; 1/2 cup shredded Cheddar cheese; 1/2 cup sliced black olives; 1/2 cup ranch dressing

Servings: persons

1 1/2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon salt
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
4 tostada shells
2 cups chopped romaine lettuce
2 cups fresh salsa
2 avocados - peeled, pitted, and sliced
1/2 cup shredded Cheddar cheese
1/2 cup sliced black olives
1/2 cup ranch dressing

1
Preheat oven to 350 degrees F (175 degrees C).
2
Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
3
Rub spice mixture into each chicken breast to coat thoroughly.
4
Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.
5
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
6
Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.

285

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 tablespoons paprika, 1 1/2 teaspoons cayenne pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and more.

Yes, Southwest Chicken Taco Salad falls under the Salads 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.

That's it — enjoy your meal!

Southwest Chicken Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions