Chicken Taco Salad


  • 2 Tbsp extra-virgin olive oil or canola oil
  • 4 cups chopped cooked chicken
  • 1 onion, finely chopped
  • 1 fresh green chili, seeded & finely chopped
  • 4 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 cup unseasoned tomato sauce
  • salt & pepper to taste
  • 10 cups chopped or torn lettuce
  • 1-2 avocados, peeled & sliced
  • 2-4 cups sliced or chopped vegetables, such as carrots, corn, cucumbers, jicama, sweet onions or scallions, bell peppers, radishes, and tomatoes
  • 1/2 cup Lime-Cilantro Vinaigrette
  • Tortilla chips
  • Optional: Grated monterey jack or pepper jack cheese, sour cream, heated refried beans, sliced black olives, and/or chopped sweet onions to garnish


  1. Heat the oil in a large skillet over med-high heat. Add the chicken, onion, chile, chili powder, and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add the tomato sauce and salt & pepper. Keep warm while you prepare the salad.
  2. Combine the lettuce, avocado, and vegetables in a large bowl. Toss with the dressing. Place the tortilla chips in a bowl. Put whichever garnishes you are using in separate bowls and serve buffet-style.