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Here’s a really quick way to enjoy a taco salad any night of the week. For an added creamy texture, try adding some sliced avocado.
Serves: 4


4 chicken breasts cubed
1 pkg taco seasoning mix
½ cup water
1 head lettuce chopped
1 large tomato chopped
2 green onions chopped
1 can kidney beans drained
4 oz shredded cheddar cheese
1 bag taco chips broken
catalina dressing
sour cream

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Sauté chicken with taco seasoning mix and water.

  2. In a salad bowl combine, lettuce, tomato, green onion, kidney beans, shredded cheddar. Add chicken and broken taco chips.

  3. Toss well with Catalina dressing. Garnish with sour cream and salsa.

Helpful Tip

For a unique presentation serve in individual tortilla bowls.