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Chicken Taco Salad - by Cooking with Crystal for The Weary Chef

Chicken Taco Salad

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Units Scale
  • 15 ounces canned pinto beans drained
  • 15 ounces canned fire-roasted corn
  • 1 teaspoon chopped cilantro plus more for garnish (optional)
  • 1 tablespeoon minced garlic
  • 1 avocado
  • 2 teaspoons lemon juice plus more for chicken
  • salt and pepper
  • 1/4 rotisserie chicken shredded
  • 1 large tomato chopped and divided
  • tortilla chips
  • 1/4 cup cojita cheese
  • 1 bunch romaine chopped
  • your choice of salad dressing preferably chipotle ranch


  1. Begin by shredding the rotisserie chicken and reserving 1/4 of the meat. I like to add a little lemon juice and let it all sit in a bag in the fridge until ready to use.
  2. Chop up the romaine lettuce and tomato. Set aside.
  3. Now, make the guacamole. Cut the avocado in half, remove the pit, then scoop out all the avocado and mash up with the minced garlic, cilantro, and lemon juice. Stir in 1/2 the tomato.
  4. Drain and rinse the corn and pinto beans, and set aside.
  5. Lastly, begin assembling the salad. Start with the romaine on the bottom. Then add the guacamole on one side. Next to that, place the beans, followed by tomatoes, chicken and then the corn. Sprinkle with cojita cheese all over the top, and finish by adding tortilla chips along the side. Add a little cilantro on top if desired.