Looking for a chicken taco salad that's fresh, crunchy, and weeknight-easy? This version uses moist and full-of-flavor rotisserie chicken, a zesty gluten-free taco seasoning, and a light gluten-free, dairy-free salad dressing-all topped with homemade corn tortilla strips for the ultimate crunch. It's one of my favorite easy meals with rotisserie chicken, proof that taco salad with chicken can be both fast and flavor-packed.
Taco salad with chicken holds a special place in my kitchen heart. It was one of the very first meals I ever made when it was my turn to cook growing up. My mom, a youth and family pastor, often had evening meetings, which meant my dad, brother, and I were left to figure out dinner. Taco salad quickly became my go-to: hearty, fun, and easy to throw together. Today, I'm sharing my updated version-gluten free, scaled perfectly for two, and made easier (and tastier!) with a few smart shopping hacks like rotisserie chicken, canned pantry staples, and homemade tortilla strips.
This chicken taco salad hits every note: crunchy, zesty, and just the right amount of indulgent. And don't worry-this one's all gluten-free, from the taco seasoning and salad dressing to the crispy tortilla strips. Plus, I'll show you how to keep things simple without sacrificing flavor.
Shopping Hacks for Chicken Taco Salad
Here are a few of my shopping hacks when making chicken taco salad for two:
- Half a rotisserie chicken? Yes, you can! Many deli counters will happily sell you half a bird if you ask-it's the perfect amount when cooking for two.
- gluten-free taco seasoning. When shopping for two, I shop the bulk bins. Here you will often find spices, herbs and seasoning including taco seasoning. And for about .25 cents you will have the perfect amount to make gluten free chicken taco salad for two. Not all blends are gluten-free, so peek at the label for hidden wheat flour or maltodextrin. Or try one of my favorites: Simply Organic, McCormick Gluten-Free, or Thrive Market. Below is a recipe for making gluten-free taco seasoning.
- Canned shortcuts = weeknight wins. Diced tomatoes and black beans save loads of prep time, but you can swap in fresh tomatoes if you have them on hand.
- DIY crunch. Skip the bagged chips and bake your own corn tortilla strips-it takes minutes, they're naturally gluten-free, and the texture payoff is huge.
- Gluten-Free Dairy-free dressing hack. Canola oil + lime juice + seasoning = a quick, bright vinaigrette that's gluten-free, dairy-free, and doesn't weigh down your greens.
Jump to:
- Shopping Hacks for Chicken Taco Salad
- What you'll need
- How to make a chicken taco salad
- Make-Ahead & For-Two Tips
- Quick Troubleshooting
- Share your thoughts
- Gluten-Free Callouts
- Gluten-Free Taco Seasoning
- Dairy-Free, Gluten-Free Salad Dressing
- Common questions about this recipe
- Easy Meals with Rotisserie Chicken
- Related
- Pairing
- Chicken Taco Salad for Two
- Small-Batch Recipes for Big Wins
What you'll need
There are a few favorite kitchen tools I like to use when making chicken taco salad for two:
- Cast iron skillet - My favorite 10-inch skillet because it holds heat beautifully and adds a little extra depth of flavor. It is the right amount of surface area to avoid burning or drying out the saucy chicken. But if you don't have one, a regular skillet will work just fine.
- Baking sheet - A quarter sheet is perfect for crisping up those tortilla strips.
- Big mixing bowl - Because salads for two still deserve drama and room for tossing.
Ingredients (for two)
Here's where the magic happens-each ingredient plays a role!
- corn tortillas - Crisped in the oven for crunch. Substitute gluten-free tortilla chips if you're short on time.
- lime - Half goes into the dressing, half for a zesty squeeze over the finished salad.
- canola oil - Our gluten-free salad dressing base and for crisping tortillas. Sub: avocado oil or olive oil.
- gluten-free taco seasoning - Look for gluten-free blends (gluten-free taco seasoning section below). Sub: make your own!
- rotisserie chicken - Moist, flavorful, and easy. Pro tip: many deli counters will sell you half a bird-just ask! Sub: grilled chicken breast if you prefer.
- red or green bell pepper and onion - The flavor foundation and adds color and sweetness.
- jalapeño- Brings gentle heat. Sub: a pinch of chili flakes.
- Garlic - Because no taco night should be without garlic.
- diced canned tomatoes and black beans - Pantry staple that builds the sauce.
- tomato paste - Rich, concentrated tomato punch. And don't worry about leftovers, you can freeze tomato paste for a future use.
- brown sugar - Balances acidity. Subustitute: honey or maple syrup.
- kosher salt - Enhances every bite.
- cilantro leaves - Fresh and bright. Substitute: flat-leaf parsley if cilantro isn't your thing.
- mixed greens - The hearty base. Substitute: romaine or baby spinach.
- 3 oz sharp Cheddar - Salty, creamy topper. Sub: dairy-free cheese if you want to keep it dairy-free.
- Garnishes are optional but a few of my favorites are my easy guacamole for two, sour cream, and tomatillo jarred salsa.
See recipe card for quantities.
How to make a chicken taco salad
Step 1 | Crisp the tortilla strips (our built-in croutons)
- Do this: Preheat to 350°F. Toss the corn tortilla strips with a light slick of oil and a pinch of salt. Spread in a single layer.
- Look for: Edges turning golden with tiny toasted spots (about 20-25 min). Give the pan a shake halfway.
- Why it matters: Crunch is the magic; homemade strips stay crisp longer and are naturally gluten-free.
Step 2 | Whisk the quick dressing (light, zippy, gluten- & dairy-free)
- Do this: Juice ½ lime. Whisk with 1 tablespoon canola oil and ¼ teaspoon gluten-free taco seasoning until shiny and emulsified.
- Taste for: Bright, limey, a little salty.
- Pro tip: Lightly dress the greens right before serving so they stay perky.
Step 3 | Sauté the aromatics
- Do this: Heat 2 teaspoon oil in a cast-iron (or any) skillet over medium. Add onion + bell pepper and cook till glossy and softened (about 5 min). Stir in jalapeño, garlic, and the remaining taco seasoning; let spices bloom 30 seconds.
- Fix it fast: If the pan looks dry, splash a spoonful of tomato can liquid to keep things from sticking.
Step 4 | Make it saucy and simmer
- Do this: Add diced tomatoes, water, tomato paste, brown sugar, chicken,black beans, (drained/rinsed, if using), and a pinch of salt. Stir, then simmer 15-20 min until the sauce thickens slightly. Stir in 1 cup chopped cilantro off heat.
- Look for: Allow most of the liquid to evaporate, which concentrates the flavors and thickens the sauce.
- Adjust: Too thick? Add a splash of water. Too tangy/salty? Squeeze more lime or add a pinch of brown sugar.
Step 5 | Toss, top, and serve
- Do this: Toss mixed greens with the reserved dressing in a big bowl. Spoon the warm chicken mixture over. Rain on tortilla strips, shredded Cheddar (optional), and the remaining cilantro.
- Why it works: Hot-meets-cold = flavors pop and the cheese gets just a tiny melt.
Garnish bar (pick our adventure)
- Guacamole or diced avocado (cool + creamy)
- Sour cream (swirl for richness; sub dairy-free if needed)
- Jarred tomatillo salsa (zingy, bright green contrast)
Make-Ahead & For-Two Tips
- Tortilla strips: Bake up to 3 days ahead; cool completely and store in an airtight container.
- Dressing: Whisk up to 3 days ahead. Re-whisk before using.
- Chicken mixture: Cook and chill up to 4 days. Rewarm gently with a splash of water.
- Portioning for two: Ask the deli for ½ rotisserie chicken (most will do it!). Buy 8-oz tomato paste tubes so you can use just what you need. And freeze the rest for another use.
Quick Troubleshooting
- Too watery? Simmer a few minutes more, uncovered.
- Too spicy? Add extra greens and a little sour cream/avocado.
- Missing oomph? Add a pinch of salt and a squeeze of lime.
- Soggy strips? Keep them in a bowl on the side and sprinkle right before eating.
Did you make this recipe?
Share your thoughts
Let me know what you thought. Leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
Gluten-Free Callouts
To keep this chicken taco salad gluten free, here are some helpful tips.
- Taco seasoning: Use a gluten-free blend or your homemade mix.
- Tortillas: Corn tortillas are usually GF-double-check the label.
- Dressing: Lime + canola oil + seasoning = naturally gluten- and dairy-free.
Gluten-Free Taco Seasoning
Is taco seasoning gluten free?
Not always! Some store-bought blends sneak in flour or maltodextrin as thickeners. Always check labels carefully-especially for words like "modified food starch."
Brands to Trust
Make Your Own (yields about 3 tbsp)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne (optional)
Mix and store in an airtight jar for up to 6 months. Use 2 ¾ tablespoon for this salad-save the rest for your next taco night.
Dairy-Free, Gluten-Free Salad Dressing
Here is my gluten-free and dairy free salad dressing go-to's:
- canola oil + lime juice + pinch of taco seasoning for a vinaigrette-style dressing.
- Or use a store-bought gluten- and dairy-free creamy dressing (Primal Kitchen has some great options).
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Not all taco seasoning is gluten-free. Some brands may contain wheat flour, yeast extract, or other ingredients that contain gluten.
However, there are also gluten-free taco seasoning options available. Look for products that have a "gluten-free" label or that list only gluten-free ingredients. Here are a few brands to trust: Simply Organic, McCormick Gluten Free, Rock Yo Taco Seasoning by Flavor Seed
Yes, you can freeze tomato paste in portion-sized amounts for convenient use in future recipes. To freeze, measure tablespoon-sized dollops onto a parchment-lined baking sheet, freeze until solid, and then transfer the frozen dollops to an airtight freezer bag or container. This method prevents waste and provides instant, measured portions for your cooking needs.
Most corn tortillas are sold in packs of 10 tortillas. So what do youdo with the leftover corn tortillas when you only need two? Yes, you can freeze corn tortillas by separating them with parchment or wax paper to prevent sticking, then placing them in a freezer-safe bag or container and removing as much air as possible before sealing and freezing. Freezing extends their shelf life significantly and keeps them fresh for later use in dishes like tacos, burritos, or quesadillas.
Easy Meals with Rotisserie Chicken
Rotisserie chicken is the weeknight MVP-moist, flavorful, and a huge timesaver. If you're cooking for two, don't be shy: ask your deli for a half bird! Perfect for:
- This Chicken Taco Salad (obviously a keeper!)
- Broccoli & Chicken Pasta Casserole (see my recipe for another cozy dinner-for-two option)
- Easy individual chicken pot pie - a great use up meal idea for leftover rotisserie chicken
Related
Looking for other easy mexican recipes for two? Try these:
Pairing
After a zesty, crunchy salad, something cool and sweet is the perfect finish. Try:
Chicken Taco Salad for Two
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Equipment
- 10 - inch cast iron skillet (or any sturdy skillet you have on hand)
Ingredients
- 2 6-inch corn tortillas, cut into ⅛-inch strips
- 1 lime cut in half
- 1 tablespoon + 2 teaspoon canola oil or your favorite gluten-free salad dressing oil
- 2 ¾ tablespoon gluten-free taco seasoning store-bought or homemade
- ½ rotisserie chicken shredded (ask your deli for just half!)
- ½ cup red or green bell pepper chopped
- ½ cup onion chopped
- ½ small jalapeño minced
- 1 garlic clove minced
- 1 14.5 oz can diced tomatoes, like Muir Glen Fire Roasted Diced Tomatoes with Medium Green Chilies
- 1 14.5 oz can black beans, rinsed and drained
- ½ cup water
- 1 tablespoon tomato paste
- 2 teaspoon brown sugar
- ½ teaspoon kosher salt
- 1 ½ cups fresh cilantro chopped
- 3 cups mixed greens
- 2 oz sharp Cheddar shredded (skip for dairy-free option)
Garnishes (optional)
- diced avocado or guacamole
- sour cream
- jarred tomatillo salsa
Instructions
Bake tortilla strips.
- Preheat oven to 350°F. Spread corn tortilla strips on a baking sheet, lightly brush with oil, and bake until golden and crispy, about 25 minutes. Set aside.
Make the dressing.
- Juice half the lime into a mixing bowl. Whisk in 1 tablespoon canola oil and ¼ teaspoon taco seasoning to make a light, gluten-free, dairy-free dressing. Set aside.
Cook the chicken mixture.
- Heat the remaining 2 teaspoons oil in a 10-inch cast iron skillet. Add bell pepper and onion; cook until softened, about 5 minutes. Stir in jalapeño, garlic, and the remaining taco seasoning. Splash in some of the liquid from the canned tomatoes if ingredients are starting to stick to the bottom of the pan.
Simmer the sauce.
- Pour in diced tomatoes,black beans, water, tomato paste, brown sugar, and salt. Give it a good stir then add the shredded chicken. Simmer 15-20 minutes, stirring occasionally, until flavors meld. Stir in 1 cup of cilantro.
Assemble the salad.
- In a mxing bowl, toss mixed greens with the reserved dressing. Spoon warm chicken mixture over the greens. Top with tortilla strips, shredded cheese (if using), and the remaining cilantro. Top with your favorite garnishes.
Notes
• Use gluten-free taco seasoning (brands like Simply Organic or McCormick GF) or follow my recipe in the gluten-free taco seasoning section above.
• Double-check your tortilla brand-corn tortillas are usually safe, but always confirm.
• The lime + canola oil dressing is naturally gluten-free and dairy-free.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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