Layered Chicken Taco Salad

Looking for a kid-friendly meal that adults will enjoy too? Try this Layered Chicken Taco Salad! It’s an easy lunch or dinner with lots of color and even more flavor.

Salads don’t have to be boring! Your family will love this Mexican Street Corn Salad and this healthy Watermelon Salad too.

Layered Chicken Taco Salad: a delicious layered salad that's perfect for dinner! Bring to your next potluck or picnic too!

Why this Recipe Works

I never thought I’d see the day when my kids would be requesting salad for dinner!

But this Chicken Taco Salad is FAR from your ordinary bowl of greens. It layers juicy shredded chicken with veggies, shredded cheese and tortilla strips.

The dressing is super simple too. Mix equal amounts of French dressing with your favorite salsa for a dressing that’s creamy, spicy and just the right amount of tangy!

Layered Chicken Taco Salad: a delicious layered salad that's perfect for dinner! Bring to your next potluck or picnic too!

Ingredient Notes

Salsa. I like to use a HOT salsa to pair with the sweet French dressing. My family loves the spiciness but you can certainly opt for a mild or medium salsa too.

Cooked chicken. Either shredded or diced chicken can be used. Substitute shredded turkey breast if you have some holiday leftovers to use up!

Southwest tortilla strips. Regular salted tortilla chips work perfectly as a substitute.

Mexicorn. Canned Mexicorn also contains red and green peppers, making it ideal for a taco salad like this one. Thawed frozen roasted corn or simple fresh sweet corn kernels can be substituted.

Colby Jack Cheese. Swap it out for shredded cheddar or another preferred Mexican cheese blend if you like.

How to Layer

Start by placing half the lettuce and spinach on the bottom of your bowl.

Add the corn, tomatoes and chicken on top.

Top the chicken layer with the rest of the lettuce and spinach. Add the cheese on top.

Pour the dressing over the cheese layer. Finally, add tortilla strips, fresh cilantro and green onions to the top of the salad.

Serve immediately.

Tips and Tricks

  • Make layered salads in a large glass mixing bowl. That way you can see all the colorful layers before you divide up individual portions.
  • Assemble just before serving for best freshness and flavor.
  • To prep this ahead of time, chop all the vegetables and cook the chicken. Store separately in airtight containers in the fridge until ready to serve.
  • No time to cook your chicken? Grab a ready made rotisserie chicken from the grocery store!

Recipe FAQs

What’s the best way to cook chicken for this taco salad?

Any way you like! We often use whatever leftover chicken we have in the fridge.
I also love this method for Instant Pot Chicken that I use in one of my fajita recipes. Or try this Easy Slow Cooker Chicken.

What are tortilla strips?

Tortilla strips are like tortilla chips that are shaped into smaller strip form (rather than triangles). I find them in the same area of the grocery store as the croutons and other crunchy salad garnishes.
If you can’t find them, go ahead and use regular tortilla chips or corn chips here.

Can I make this with other meat instead of chicken?

This salad is delicious with any protein you can imagine! Try it with cooked turkey, ground beef, or even shredded pork.
For a vegetarian version, swap the chicken for black beans or refried beans. Delicious.

The best taco salad is a Layered Chicken Taco Salad! All the Tex-Mex flavor you love in one satisfying, fresh salad recipe.

Layered Chicken Taco Salad: a delicious layered salad that's perfect for dinner! Bring to your next potluck or picnic too!

More Easy Dinner Recipes

Yield: serves 6

Layered Chicken Taco Salad

Prep Time 15 minutes
Total Time 15 minutes

Need an impressive looking salad for a picnic this weekend? Try making a Layered Chicken Taco Salad. Kid and adult friendly!!


  • 3 cup Romaine lettuce, chopped
  • 3 cup fresh spinach
  • 2 cup cooked chicken, shredded or diced
  • 2 can (11oz each) Mexicorn, whole kernel corn with red and green peppers, drained
  • 3 large Roma tomatoes, chopped
  • 1 ½ cup shredded Colby-Jack cheese
  • 2 green onions, chopped (tops too)
  • 1 ½ cup southwest tortilla strips (or chips)
  • 2 Tbsp fresh cilantro, chopped
  • ¾ cup salsa
  • ¾ cup French dressing


  1. In a large glass bowl, layer half of the lettuce and spinach. Top with tomatoes, corn, chicken and remaining lettuce and spinach. Top with cheese.
  2. In a small bowl, mix together with salsa with French dressing. Pour over top of cheese. Garnish with cilantro, green onions and tortilla strips.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 434Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 68mgSodium: 737mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on August 30, 2013

Comments & Reviews

  1. It can be so hard to stick to healthy salads … that is, when they aren’t fun and delicious like this one! I love how this recipe is super healthy, but doesn’t sacrifice flavor or fun!

  2. If you don’t mind me asking, where did you find your bowl? I have been looking for one that is deep with straight sides for a seven layer salad and I cannot find one.

    1. This is the Pampered Chef Trifle Bowl. I love it. It actually comes with a base (if you want to use it as a trifle) and a lid!!

Leave a Reply

Your email address will not be published. Required fields are marked *