Shredded Chicken Taco Salad

Shredded Chicken Taco Salad Recipe


  • 1 pound boneless, skinless chicken breast (shredded)
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder

For the Dressing

  • 1/2 cup sour cream
  • 1 jalapeño, seeds and ribs removed (optional)
  • 3 tablespoons olive oil
  • 1/4 cup lime juice
  • 1/4 cup cilantro
  • 1 clove garlic, minced
  • salt and pepper, to taste

For the Salad

  • 4 cups chopped red leaf lettuce
  • 1 large ripe avocado, sliced
  • ¼ cup finely diced red onion
  • 1 purple daikon radish
  • Cilantro, for garnish
  • Shredded Mexican blend cheese


  1. Heat olive oil in a large skillet on medium heat and place chicken in the skillet.
  2. Season the top of the chicken with salt and pepper.
  3. Cook for 5 minutes, then use tongs to flip the chicken.
  4. Add chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165°F.
  5. Remove the chicken from the pan and shred using two forks or a stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
  6. Add spices, lime juice, and olive oil to the chicken and toss until well coated.
  7. Cover the bowl with and allow the chicken to marinate while you prepare the dressing.
  8. Add dressing ingredients to a high-powered blender and blend until smooth and creamy. Set aside.
  9. Wash, pat dry and roughly chop your lettuce, then divide between individual bowls or add to a large serving bowl for family-style.
  10. Cut avocado in half, remove pit from flesh, scoop out flesh from skin and cut into cubes or slice. Set aside.
  11. Finely dice red onion, roughly chop remaining cilantro, thinly slice radish and set aside.
  12. Add shredded chicken on top of salad, top with remaining prepared toppings and drizzle with home made dressing. Enjoy!

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