grilled chicken taco salad

Grilled Chicken Taco Salad

Tacos hold a special place in my heart (somewhere wedged between my love for french fries and cheese).

Pork, fish, chicken or steak — pile it in a taco shell with a combo of crisp veggies, rich cheese, buttery guacamole and a dollop of sour cream and watch me swoon!

Now, for as much as I like a traditional taco, I equally enjoy their salad deconstructions — especially when they come in those large, crispy tortilla bowls. I mean, who doesn’t love an edible bowl of fried goodness to deliver their meal?!

With that said, I wasn’t about to venture into making large, fried tortillas bowls (this time around); so instead, I made some tortilla strips, my favorite cilantro vinaigrette and enjoyed a delicious grilled chicken taco salad! Grilled Chicken Taco Salad Ingredients

I had some extra tortillas in my fridge back from when I made fish tacos for the July 4th holiday and thought frying up some strips would be a perfect topper for the salad in lieu of a crispy, fried tortilla bowl.

Really easy and tasty when homemade, but feel free to buy some at the store to save some time!

Tortilla Strips Preparation

The most “intense” part of this recipe is just marinating the chicken. You could easily just salt, pepper and grill some up, but I really wanted to go after the punch of flavor that I so often enjoy in chicken tacos.

A quick marinade in some olive oil, garlic and lime juice did just the trick!

Grilled Chicken Taco Salad Preparation

This is a great salad for the summer season!

Flavor packed grilled chicken, buttery avocado, bright veggies — like the cherry tomatoes that pleasantly pop when you take a bite — crispy, salty tortilla strips with the refreshingly tasty cilantro vinaigrette and an indulgent dollop of sour cream…literally the components of a taco deconstructed into a scrumptious salad.

Grilled chicken taco salad recipe here.

What are your favorite types of tacos, or deconstructed dishes?

Grilled Chicken Taco Salad

2 Comments on grilled chicken taco salad

  1. joseole
    October 20, 2013 at 7:20 pm (5 years ago)

    Quick question, could you detail the ratio of oil to garlic and lime juice for the marinade? First time marinade-er, thanks!

    • Adriana Brizuela
      October 22, 2013 at 12:47 am (5 years ago)

      Hey Jose! I hate to say that I don’t have exact measurements, but I can describe my method with some guesstimates:
      I squeeze 1-2 limes (depending on how juicy they are), add about 1/2 cup of extra virgin olive oil and a pinch of salt and pepper. Then I put the chicken in a ziplock bag or a container that just fits the chicken and marinade to ensure that the chicken is completely covered in the marinade. I’ll chill it in the refrigerator for about 20 minutes before cooking.

      Hope this helps!


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