Layered Chicken Taco Salad You Gonna Love
This vibrant and flavorful layered chicken taco salad is the perfect quick and easy meal. Packed with fresh lettuce, tender shredded chicken, black beans, melty cheese, and zesty salsa, it's a delightful celebration of textures and tastes that your whole family will love.
Ingredients
Main ingredients
- 4 to 6 cups chopped or shredded lettuce crisp and fresh to start your layers
- 4 cups cooked shredded chicken make this in your pressure cooker or grab it pre-cooked
- 1 can black beans rinsed and drained for protein and fiber
- 2 cups shredded cheese cheddar’s classic but any meltable type works
- 2 tomatoes chopped, juicy and bright
- guacamole or avocado slices optional but adds creamy coolness
- ¾ cup Catalina dressing tangy and sweet, unique flavor that ties layers
- ¾ cup salsa your choice mild to hot
- tortilla chips, sour cream, extra salsa to serve on the side, crunchy and cool add-ons
Instructions
Instructions
- Grab a big bowl or serving dish and spread the chopped lettuce evenly to build the base.
- Layer the cooked shredded chicken over the lettuce.
- Place the rinsed and drained black beans on top of the chicken.
- Sprinkle shredded cheese over the beans for melty goodness.
- Add the chopped tomatoes next for fresh color and bite.
- Dollop spoonfuls or lay slices of guacamole or avocado evenly over the tomatoes.
- Drizzle Catalina dressing evenly across the salad layers.
- Pour or spoon salsa over the top and spread to cover the surface.
- Serve with tortilla chips, sour cream, and extra salsa on the side.
Notes
Store leftover salad layers in airtight containers in the fridge. Keep chips and sour cream separate to keep things fresh. Chicken and beans hold up well up to 4 days chilled. Freeze shredded chicken if desired and defrost overnight before assembling. Salad is best eaten same day or next day for lettuce crunch.