Chicken Taco Salad is an easy, flavorful dinner salad that packs big flavor into every bite. Top a crisp bed of greens and traditional taco favorites like tomato, avocado, and cilantro with zesty, seasoned chicken breast, queso, black beans and corn. Add optional tortilla chips for crunch.
Combine chili powder, cumin, paprika, salt, pepper, coriander, oregano and red pepper flakes in a lidded jar; shake until well combined. Add the taco seasoning to the olive oil, lime juice, and garlic, then whisk until smooth. The mixture will be thick, like a paste.
Trim any excess fat from the chicken thighs, then place into a bowl or arrange in a casserole dish. Pour the marinade over the chicken, then work the marinade into the chicken with your (clean) hands. Cover with plastic wrap, then refrigerate and marinate at least 2 hours and up to 12. Flip chicken once halfway through.
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Remove the chicken from the marinade using tongs and arrange in a single layer on the prepared baking sheet. Bake 20-25 minutes or until the internal temperature reaches 165°F using an instant read thermometer.
Rest the chicken for 5 minutes, then slice into ½" wide strips against the grain.
Combine the lettuce, red onion, queso fresco, and cilantro in a large bowl. Add ½ the dressing, then toss until well combined.
Divide the salad between four plates or bowl, then top each plate with ¼ of the tomatoes, ¼ of the corn, ¼ of the black beans, and ¼ of the avocado. Nestle the chicken slices on top. Serve immediately with more dressing to taste.
To Grill The ChickenHeat a gas or charcoal grill to 375-400°F. Arrange the marinated chicken on the grill in a single layer. Grill 5-6 minutes per side with the lid closed, flipping once, or until the temperature registers 165°F using an instant read thermometer.