Chicken Taco Salad

Need a quick meal or party starter? Kid and adult friendly, this simple yet zesty Chicken Taco Salad recipe can be whipped up in 30 minutes and is always a hit.









  • 6 Sanderson Farms® Boneless, Skinless Thigh Fillets
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper, divided
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon whole oregano, divided
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 4 tablespoons olive oil, divided
  • 3 garlic cloves, peeled and crushed
  • 1 cup chopped tomatoes
  • 3/4 cup canned yellow corn, drained
  • 3/4 cup canned black beans, drained
  • 2 tablespoons lemon juice
  • 6 cups tortilla scoops
  • 4 cups finely chopped lettuce
  • 1 cup shredded cheddar cheese
  • avocados
  • sour cream
  • lime or lemon slices

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100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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  1. Combine salt, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon oregano, onion powder and chili powder in a small container and season chicken.
  2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium high heat.
  3. Add chicken to skillet placing crushed garlic around it. Brown chicken on both sides for 8 to 10 minutes or until chicken reaches an internal temperature of 165°F.
  4. Remove chicken from skillet and dice into ½" dices.
  5. In a medium bowl, mix tomatoes, corn, black beans, 2 tablespoons olive oil, lemon juice, ½ teaspoon cumin, ½ teaspoon oregano and ¼ teaspoon black pepper.
  6. To assemble chicken taco salads, layer the following on four plates: 1½ cups tortilla scoops 1 cup lettuce ½ cup vegetable and bean mixture ¼ cup cheese ¾ cup cooked, diced chicken thighs 3 avocado slices a dollop of sour cream
  7. Serve with lime or lemon slices on the side to squeeze juice on salads.

Chicken. A great source of protein.

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