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+ servings

Quick and Easy Chicken and Black Bean Taco Salad

Easy to make and perfect for food prep! Chicken, black beans, crisp Romaine, cheese, veggies and topped with an option of two dressings!

Course Dinner, lunch
Cuisine American, Mexican, southwest
Keyword chicken, green salad, taco bowl, Tacos
Prep Time 30 minutes
Total Time 20 minutes
Servings 8


for taco salad:

  • 3 chicken breast halves or about 4 cups cooked chicken, seasoned generously with garlic salt and pepper chopped or shredded
  • 10 cups washed and chopped Romaine lettuce
  • 15 oz can black beans drained and rinsed
  • 2-3 tomatoes, or one pint grape tomatoes, chopped
  • 1 medium red onion chopped about 1 cup
  • 1 bunch cilantro chopped and divided
  • 1 1/2 cups Cheddar or Jack cheese grated
  • 1 lime
  • tortilla chips

Creamy Cilantro Lime Dressing:

  • 1 cup buttermilk
  • 1 cup plain Greek yogurt or mayonnaise
  • 1/2 bunch cilantro washed and chopped
  • 1 tablespoon prepared taco seasoning
  • 1 lime, juiced add 2 tablespoons, then more if needed
  • 1/2 teaspoon garlic, minced
  • fresh ground pepper, salt to taste

Lime Vinaigrette Dressing:

  • 1/2 cup chopped seeded tomatillo
  • 1/2 cup chopped cilantro
  • 4 tablespoons olive oil
  • 2 tablespoons Cider Vinegar
  • 2 teaspoons lime rind grated
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1 garlic clove chopped
  • 4 tablespoons mayo or plain Greek yogurt, optional


  1. Squeeze the juice of one lime over the cooked and chopped chicken. Set aside.

  2. Combine all dressing ingredients in blender or bowl, and whisk or blend until smooth. Set aside in refrigerator until ready to dress salad. This may be done up to three days ahead.

  3. Combine remaining salad ingredients including chicken into large bowl. Add desired amount of cheese and tortilla chips. Serve with prepared dressing.

Recipe Notes

  • Unless the salad is being served and eaten all at one sitting, I toss the chips, cheese and dressing with each individual serving.
  •  Variations include using a half bag of frozen corn; thawed, chopped bell peppers or sliced olives.
  • Substitutions for buttermilk and mayonnaise: for buttermilk- add 1/2 cup plain unsweetened Greek yogurt and 1/2 cup milk and stir. For mayo use plain, unsweetened Greek yogurt, sour cream (regular or light) or 4 oz softened cream cheese. 
  • If preparing the chicken ahead, cook and place in fridge after chopping. On the day of serving, toss with fresh lime juice.