Layered and Tossed Spicy Chicken Taco Salad

Layered and Tossed Spicy Chicken Taco Salad

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Parizienne 3

"If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese."
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40 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. Refrigerate the dressing while making salad.
  2. Heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. Mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.
  3. Transfer chicken mixture to a large salad bowl and sprinkle with Monterey jack cheese; cheese will warm and soften. Top chicken and cheese with cold lettuce and pour dressing over salad. Sprinkle in black olives. Toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.


  • Cook's Notes:
  • This salad tastes best when the meat is at room temperature or slightly warm and the dressing and vegetables are cold. If needed, warm chicken in the microwave or heat it in a small amount of chicken broth in a skillet.
  • Substitute Greek yogurt for sour cream if desired. Optional salad ingredients included diced tomato, diced avocado, and diced pickled jalapeno peppers.


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I made this for the Western Faceless Frenzy July 2012. Very easy to throw together and the dressing is a little different than most. Add what you like - I added tomatoes but avocado or some pi...

i would add chopped roma tomatoes and sliced green peppers to the salad yum

we skipped the garlic & onion, but this was still delicious.

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