This easy, low carb Taco Salad with Chicken and Creamy Salsa Dressing is a delicious meal for summer and beyond! Keep scrolling for the recipe.
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When I want to make a salad, I want it to be quick and easy. I’m not looking for a recipe with multiple steps. No, no. This Crunchy Taco Salad is my ideal recipe: protein packed, good-for-you ingredients, and requiring minimal cooking. The flavors are perfect for summer. Plus, you don’t have to worry about turning on the oven and heating up the kitchen (it’s hot enough!).
The best part? This recipe is a total crowd pleaser to bring to a party. And no one will even know that it’s low in carbs. In fact, this is one of the most flavorful and filling salads I’ve made. Eating salads can still be fun (;
Taco Salad with Chicken and Creamy Salsa Dressing
This easy, low carb Taco Salad with Chicken and Creamy Dressing is a delicious meal for summer and beyond!
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 6-8 1x
- Category: Salads
Ingredients
Salad Ingredients:
- 4 cups romaine lettuce, chopped
- 1 tomato, diced
- 1/2 cup red onion, diced
- 1 cup black beans, drained and rinsed
- 1 avocado, diced
- 2 tablespoons jalapeños, seeds removed and diced (optional)
- 1 cup shredded cheddar cheese
- 3 cups diced or shredded chicken breast
- 2 bags HiLo Life Tortilla Style Chips, slightly crushed
- 2 tablespoons cilantro, chopped
Dressing Ingredients:
- 1 cup plain Greek yogurt
- 1 cup salsa
- juice of 1 lime
- zest of 1/2 lime
- salt and black pepper to taste
- 1 tablespoon fresh cilantro leaves (optional)
Instructions
- Place all dressing ingredients into a food processor or blender and blend until fully combined. Set aside
- Place all salad ingredients in a large salad bowl, then pour on 1/2 of the dressing* and toss so that everything is coated. Add more dressing to reach your desired consistency
- Serve immediately
Notes
* Dress salads individually if you want to store the rest for longer. You will likely not need to use all of the dressing, so you can store the rest in the fridge in a mason jar or airtight container.
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Ingredients and Substitutions for Crunchy Taco Salad
What chips should I use?
So, any favorite tortilla chips would work in this recipe. However, I love using the HiLo Life Tortilla Style Chips. They come in 4 delicious flavors that would work perfectly in this salad recipe, and each serving has 3 net carbs and 9-10g protein!
Can I use a different protein?
Instead of chicken you could use ground beef, ground chicken, ground turkey. In addition, if you want to make vegetarian, then you can use your favorite plant-based crumbles or chickpeas. A black bean veggie burger would go great here, too!
Want to save even more time?
Now, I am *all* about time-saving hacks. And a little thing I love to do with all my salads is use store-bought rotisserie chicken. It’s fantastic if you can get it hot. However, rotisserie chicken is also great cold from the fridge! So simple.
If you don’t want to make a homemade dressing, then you can simply use your favorite store-bought salad dressing.
If you make this Crunchy Taco Salad, then I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over Instagram (@hungry.blonde), TikTok and Pinterest! xoxo GG
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Lemon Orzo Salad with Chicken
One Pot Taco Pasta
Skinny Buffalo Chicken Dip
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