Chicken Taco Salad for Two
A fresh and flavor-packed dinner for two—juicy rotisserie chicken, a gluten-free taco seasoning blend, crisp greens, and homemade tortilla strips for crunch.
Servings: 3 servings
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
✅ Gluten-Free 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.
• 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.