Chicken Taco Salad, Grilled Style

I first shared this dish in 2010. Back then I dedicated the post to my oldest daughter, who was 9 at the time, because her regular thing that I would make was taco salad. I used to think it was because she got to have chips in her salad. But to this day, at almost 25 year old, she still loves salads – caesar, taco or pasta salad – you name it.

I personally love this salad because it’s colorful, savory, packed with lots of salad toppings and the dressing is too good to be real. You can completely customize this however you like, swap black beans for pinto, omit the onion or tomatoes, or use a completely different dressing, like ranch, catalina or a cilantro ranch dressing.

It’s surely a choose your own adventure type of situation

For this Grilled Chicken Taco Salad Gather:

for the marinade:

• olive oil or avocado oil – Or an oil safe for high-temperature cooking.
• chicken taco seasoning – Or use regular taco seasoning.
• kosher salt – Enhances the flavors of the marinade.
• lime zest and juice – Adds bright citrus flavor.
• boneless skinless chicken thighs – Lend more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.

for the salad:

• romaine lettuce – Or substitute with iceberg or another crunchy lettuce.
• black beans – Or substitute with cooked pinto beans.
• tomato – Halved cherry tomatoes or seeded and diced roma tomatoes.
• bell pepper – Red, yellow and/or orange peppers and sweetness and crunch.
• red onion – Lends flavor-packed and slightly sharp onion flavor.
• grilled corn – Adds smoky sweet flavor.
• sharp cheddar cheese (freshly grated) – Adds savory sharp cheddar flavor.
• avocado – Adds healthy fats and creaminess.
• from-scratch southwest dressing – A simple smoky dressing that is easily made in a blender. Or use your regular.

optional additional toppings:

• corn chips – Like Fritos, tortilla chips or tortilla strips.
• jalapeño – Pickled or sliced raw jalapeños.
• sliced green onions – Adds flavor-packed fresh onion flavor.
• sliced black olives – Lends briny olive flavor.
• hot sauce – Tapatio or Cholula are our favorites.
• finely chopped fresh cilantro – Adds bright herbaceous flavor.
• lime wedges – Adds a touch of acidity which brightens and adds additional citrus flavor.

Make The Dressing:

For this salad I like to make my southwest dressing. It’s my take on a dressing McDonalds used back when they sold salads. RIP. However, you can use long-used ranch, catalina or a cilantro ranch dressing if you wish to.

Prep and Make The Chicken:

In a medium mixing bowl, measure and add 1 tablespoons oil, the zest and juice from 1 lime, 1/2 teaspoon kosher salt and 2 tablespoons chicken taco seasoning.

Stir to combine.

Add in 1 to 1¼ pounds boneless, skinless chicken thighs.

Toss the chicken thighs in the marinade and set off to the side.

Preheat your grill to 400°F to 450°F.

Grill The Corn:

Once your grill has preheated, coat or spray a couple of ears of corn in a little oil and grill until slightly charred on all sides. Remove, let cool and they cut the kernels off of the cob.

Grill The Chicken:

Once the corn has been grilled and removed, grill the chicken thighs for 4 minutes a side or until fully cooked. Allow the chicken to rest while you prep the rest of the salad ingredients. Once cooled down to room temperature, slice or coarsely chop.

Build The Salad:

In shallow bowls, divide the 2 heads of chopped romaine, then divide and add 3/4 cup of tomatoes, 1/2 cup of black beans, the grilled corn kernels, 1 medium diced avocado, 3/4 cup diced bell peppers, 1/2 cup diced red onions, 4 ounces cheddar cheese and corn chips (if desired).

Drizzle with 2 tablespoons salad dressing, more or less to taste.

And sprinkle with chopped fresh cilantro.

Before devouring, I like to squeeze a little lime juice over top.

Deeply good!

The dependable summer time lunch or dinner.

Enjoy! And if you give this Grilled Ancho Chicken Taco Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!