Have you tried Tessemae’s Avocado Ranch dressing? It’s thick, creamy, and avocado-forward—Whole30 friendly (dairy-free, gluten-free, and sugar-free) and incredibly versatile. I love drizzling it over salads, tacos, roasted vegetables, and especially this Ultimate Chicken Taco Salad. The avocado ranch elevates simple ingredients into a satisfying, flavorful meal you’ll want to make again and again.
This Ultimate Chicken Taco Salad is bold, bright, and easy to assemble. A bed of crisp romaine gets topped with rotisserie chicken that’s been tossed in a smoky, slightly spicy sauce made from paprika, cumin, chipotle (or chili powder), garlic, and tomato paste. Fresh watermelon radish or regular sliced radishes add crunch and color, pico de gallo brings a bright tomato-onion kick, and creamy avocado rounds everything out. Finish with a squeeze of lime and a generous drizzle of avocado ranch for an irresistible weeknight dinner or meal-prep lunch.
Ultimate Chicken Taco Salad
Serves 4 • Prep time 10 min • Cook time 10 min • Total time 20 min
Why this salad works
The combination of warm, spiced chicken and crisp, cool vegetables creates a wonderful contrast in texture and temperature. Using shredded rotisserie chicken keeps this recipe fast and convenient while still delivering deep flavor when reheated briefly in the spice sauce. The avocado ranch adds both creaminess and a subtle tang that complements the smoky spices without overpowering the other ingredients.
Ingredients
- 4 cups shredded chicken (about 1 rotisserie chicken)
- 1 tbsp ghee (or olive oil)
- 1 tsp paprika
- 1/4 tsp ground cumin
- 1/2 tsp chipotle chili powder (or regular chili powder)
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1 tbsp tomato paste
- 1/4 cup chicken broth (or water)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 head romaine lettuce, chopped
- 1 medium watermelon radish (or 4 regular radishes), thinly sliced or cut into matchsticks
- Pico de gallo or your favorite fresh salsa
- 2 avocados, thinly sliced
- 1 lime, cut into wedges
- Tessemae’s Avocado Ranch dressing, to drizzle
Instructions
- Heat a skillet over medium heat and melt the ghee. Add the paprika, cumin, chipotle, garlic powder, and oregano and toast the spices for 1–2 minutes until fragrant. Stir frequently to prevent burning.
- Add the tomato paste and stir to combine with the spices. Slowly whisk in the chicken broth until the mixture forms a thick, saucy consistency.
- Add the shredded chicken to the skillet and toss until the chicken is evenly coated in the sauce. Warm the chicken through, then season with salt and pepper to taste.
- To assemble the salads, divide the chopped romaine across four bowls. Add radish, pico de gallo, and avocado slices to each bowl. Top with the warm spiced chicken and a lime wedge.
- Drizzle each salad with avocado ranch dressing, adjust seasoning if needed, and serve immediately. Enjoy!
Tips, variations, and storage
– Make it faster: Use pre-shredded rotisserie chicken to save time. Reheat the chicken briefly in the sauce rather than cooking raw chicken.
– Spice alternatives: If you don’t have chipotle powder, use smoked paprika plus a pinch of regular chili powder for smokiness and heat. Adjust chili level to taste.
– Dairy-free option: This recipe is already compatible with dairy-free needs when using avocado ranch and ghee or a plant oil.
– Make it a bowl: Add cooked rice, cauliflower rice, or quinoa to turn this into a heartier grain bowl.
– Storage: Store the spiced chicken separately from the greens and avocado for best texture. Refrigerate components for up to 3–4 days; dress just before serving.
Recipe by Alex Snodgrass
Source: The Defined Dish
Please note: this post includes sponsored content for Tessemae’s. I only partner with brands and products that align with my values and that I truly enjoy. While I am compensated, my opinions are completely my own.