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Chicken Taco Salad with Avocado Dressing
Chicken taco salad with avocado dressing is my go-to when I want something fresh, filling, and full of flavour. I season and pan-fry chicken, then toss it with crunchy lettuce, tomatoes, cucumber and red onion. The avocado dressing is creamy, zesty, and brings everything together perfectly. It’s quick to prep, easy to customise, and makes a brilliant lunch or dinner when I want something that feels light but still keeps me full and happy. Salad, but make it a proper meal.
Ingredients
Chicken Taco Salad
- 400g chicken breast fillet, thinly sliced
- 100g cherry tomatoes, diced
- 1 cucumber, seeds removed and diced
- 1 red onion, finely diced
- 1 red baby gem lettuce, roughly chopped
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp lime juice
- Large pinch of sea salt flakes
Avocado Dressing
- 2 avocados, roughly chopped
- 1/2 cup mayonnaise
- 1 tsp minced chilli
- 2 tsp lime juice
- Large pinch of sea salt flakes
Tacos
- Enough wraps, tacos shells, or taco bowls for four people
Instructions
Salad
- Season chicken with salt and pepper, and grill over high heat for 4-5 minutes per side or until cooked through.
- Remove chicken from heat and allow to cool. Once cool, roughly chop and set aside.
- In a large sieve or colander, toss the tomatoes, cucumber and onions together with a large pinch of sea salt flakes. Set aside for at least 30 minutes.
- Remove tomatoes, cucumber and onion from the colander and discard any drained juices.
- Transfer the salad leaves to a large bowl and toss through the tomatoes, onions, cucumber and the chicken, extra virgin olive oil and lime juice.
- Season with additional salt to taste.
Avocado Dressing
- Blitz together all ingredients in a bowl until smooth and creamy. Season to taste.
Taco Time
- Pile the chicken salad into taco bowls, wraps or shells.
- Dollop generous amounts of the avocado dressing onto the tacos and serve.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 761Total Fat: 47gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 110mgSodium: 704mgCarbohydrates: 43gFiber: 11gSugar: 5gProtein: 42g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Chicken Taco Salad with Avocado Dressing
A Salad for Rainy Days
After a month of unseasonably sunny days, Scotland remembered who she was and went straight back to her classic dreich weather. The skies opened, the chill crept in, and just like that it was back to boots, cardigans, and hot tea on repeat. You’d think all that grey might call for soups and slow-cooked stews, but no. I’m still in full salad mode, thank you very much. Especially when it comes to this Chicken Taco Salad with Avocado Dressing. It’s got that perfect balance of crunchy, creamy, zesty, and satisfying, and more importantly, it tastes like sunshine in a bowl.
I’ve always been a bit rebellious when it comes to seasonal food. Just because it’s raining outside doesn’t mean I’m not craving something fresh, bold, and full of flavour. Besides, this salad doesn’t need summer. It brings its own heat! The chicken is spiced and juicy, the veg is crisp, and the avocado dressing is the real hero of the dish. I use a mayo base because it gives that creamy cling I love in a dressing, but if you’re after something lighter, sour cream or even creme fraiche will do the job beautifully. In fact, swap the mayo for sour cream, thicken it up a touch, and you’ve basically got yourself a cheeky guacamole.
And let’s be honest, any excuse for tacos, right? I’ve got a guacamole recipe I need to share one of these days, but until then, this salad will do nicely. Toss everything together, drizzle on that dressing, and suddenly the grey skies don’t matter so much. You’re in salad heaven.
Bowls Over Wraps
Now, I know some people like to wrap their taco salad up like a proper taco, but I’m much more of a bowl girl myself. It’s less mess, more crunch, and easier to pile high with all the good stuff. That being said, Husband always insists on having his salad in those little taco shell bowls, and honestly, I get it. They’re adorable. A bit impractical, but adorable. Plus, if you’ve got kids (or grown-ups acting like kids…), it’s a great way to make dinner more fun.
But personally? I like chucking it all in one big bowl and going for gold. I want everything mixed up together so I get a bit of chicken, tomato, and that tangy avocado dressing in every bite. No faffing about trying to keep things neat. No fancy plating. Just maximum flavour with minimum effort, which is basically my cooking philosophy in a nutshell.
Sometimes I’ll toss in a few tortilla chips for crunch, or even crumble them over the top if I’m feeling a bit bougie. And if I’ve got sweet pickled red onions in the fridge, I’ll throw them in too. The sweetness cuts through the creaminess of the avocado beautifully. Honestly, if you haven’t tried pickled onions on a taco salad before, you’re missing out. It’s such a simple way to take things up a notch.
Something to Look Forward To
I feel like we’re finally coming to the end of lockdown, for which I am happy. Scotland has a three-phase plan to help ease us back into reality, and personally, I’m looking forward to lazy days sitting by the canal at my favourite pub, drinking wine and enjoying the fresh air. Until then, though, I’ve got my Chicken Taco Salad with Avocado Dressing to bring brightness and sunshine into my home.
Food has always been a source of comfort and celebration in my life, and this salad is no exception. Even when the world feels uncertain and grey, it’s the kind of meal that reminds me to keep going. It’s vibrant, fresh, and packed with all the good stuff I love. The act of chopping vegetables, tossing everything in a big bowl, and pouring over that creamy avocado dressing feels grounding. A bit of normal in the midst of chaos.
And let’s face it, anything that gives me more reasons to make tacos is a win in my book. I’ve already made a mental note to share my guacamole recipe soon, but for now, this salad does the trick. It’s simple, satisfying, and exactly what I need to feel a little more like myself.?
Ingredients Breakdown
The Chicken Taco Salad starts with chicken breast fillets, thinly sliced so they cook quickly and soak up all those lovely flavours. Then come the cherry tomatoes, cucumber, and red onion for crunch and zing. Red baby gem lettuce gives that crisp, fresh base that doesn’t wilt under pressure. A splash of extra virgin olive oil, a squeeze of lime juice, and a good pinch of sea salt flakes bring everything to life. It’s salad, but not as you know it.
Then we’ve got the Avocado Dressing, which is what ties it all together. Avocados are the star, ripe and creamy, blended with mayonnaise for that glossy finish. Minced chilli adds a hum of heat, while lime juice keeps everything bright and sharp. A pinch of sea salt flakes rounds it out. It’s the kind of dressing that makes you want to lick the spoon and then go back for more.
And finally, the tacos. Whether you go for wraps, taco shells, or those cute taco bowls that Ben loves so much, it’s up to you. I usually go bowl-only with the filling, but you can build it however you like. The joy of this recipe is how flexible it is. You don’t need anything fancy, just good ingredients, a bit of love, and maybe some pickled onions if you’re feeling wild.
I want to eat this avocado dressing with a SPOON!! So tasty. Perfect for Taco Tuesday and basically any taco salad!
Definitely healthy and would be loved by everyone. Best Summer Salad too. You Avocado dressing is so creamy and the Icing of the Salad too.
wow!!! The pics are so good that I feel like making it right now!
Chicken and Avocado dressing? YES YES YES – this is right down my alley and a great way to add a fun little fiesta twist to a healthy chicken salad.
This is the perfect recipe to accompany all the summer BBQs! Really have to try it at the next BBQ 🙂