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 cups chopped Romaine lettuce
  • 3 cups fresh spinach
  • 2 cups cooked chicken, shredded or diced
  • 2 cans (11 ounce each) Mexicorn, whole kernel corn with red and green peppers, drained
  • 3 large Roma tomatoes, diced
  • 1 ½ cups shredded Colby-Jack cheese
  • 2 green onions, chopped (tops too)
  • 1 ½ cups southwest tortilla strips (or chips)
  • 2 Tablespoons 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.


  • 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!
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 450Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 68mgSodium: 737mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 21g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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