Spiced Chicken Taco Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A spicy twist on a fresh salad with grilled chicken breasts seasoned with smoked paprika. Includes shredded iceberg lettuce, diced red bell peppers, sliced cucumbers, and canned kidney beans. Tossed with a lemon-mint dressing featuring fresh mint, green onions, and a touch of serrano pepper. Served with crunchy tortilla chips and a dollop of Greek yogurt. Gluten-free, nut-free, and egg-free option. Preparation involves grilling chicken, assembling fresh veggies, and blending a zesty dressing. Cooling the chicken before slicing helps keep textures crisp and flavors distinct.
Prep:
15 min
Cook:
12 min
Total:
32 min
Servings:
6 servings
#Mexican-inspired
#gluten-free
#nut-free
#low egg
#summer salad
#grilled chicken
#healthy lunch
Grill chicken breasts with smoky paprika. Cool the chicken before slicing. Shred crisp iceberg, dice sweet red peppers, slice cool cucumber. Use kidney beans instead of black beans for a fresh touch. A lemony dressing with mint and serrano adds herbaceous heat. Toss crunchy tortilla chips at the end. Greek yogurt for creaminess instead of sour cream. The salad assembles fast once ingredients are prepped. Mix textures: soft, crisp, creamy, and crunchy. A light meal with bursts of bright flavors, ideal for summer nights or quick lunches. No nuts, gluten-free, and egg-free for simpler allergies. Layer the plate first then drizzle, or serve dressing on the side if preferred. Let guests create their bites. Balanced and punchy.
Ingredients
Dressing
- 180 ml (3/4 cup) fresh mint leaves (stems and/or leaves)
- 1 green onion, cut into pieces
- 1/2 serrano chili, seeded (adjust to taste)
- 1 small garlic clove, chopped
- 100 ml (about 7 tbsp) extra virgin olive oil
- 50 ml (3 tbsp) lemon juice
- Salt and freshly ground black pepper
Salad
- 2 skinless boneless chicken breasts
- 5 ml (1 tsp) smoked paprika
- 1 head iceberg lettuce, shredded
- 2 medium red bell peppers, diced
- 1 medium cucumber, thinly sliced
- 1 can 400 ml (14 oz) kidney beans, rinsed and drained
- 120 g (4 cups) tortilla chips
- Greek yogurt, to taste
About the ingredients
Mint replaces coriander here, swapping flavor profiles from earthy to fresh and cooling. Serrano pepper adds a milder heat than jalapeño used originally but keeps spice alive. Smoked paprika in place of chili powder for a woodsy flavored rub on chicken breasts. Iceberg lettuce instead of romaine for extra crunch and crispness. Red bell peppers and cucumber replace tomatoes and avocado. Kidney beans instead of black beans bring sweetness and texture. Olive oil used for dressing over canola, giving a fruitier note. Lemon juice stands in for lime, adding brightness but with slight tartness difference. Greek yogurt replaces sour cream with tang and creaminess. Tortilla chips swapped out for a similar crunchy option but measured slightly higher in quantity to satisfy more crunch lovers. Proportions reduced or increased by about 30% to adjust to servings and flavor balance shifts. No nuts or gluten kept intact to follow dietary restrictions.
Method
Dressing
- 1. Combine mint leaves, green onion, serrano pepper, and garlic in a food processor. Season with salt and pepper. Pulse until finely chopped. Add olive oil and lemon juice. Blend until combined. Chill the dressing until ready to use.
Salad
- 2. Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
- 3. Season chicken breasts with salt, pepper, and smoked paprika. Grill about 6-7 minutes per side, until cooked through. Remove from heat and let rest until lukewarm. Wrap and refrigerate for 45 minutes to cool.
- 4. Roughly slice cooled chicken breasts.
- 5. On a large serving platter, arrange shredded lettuce in the center. Scatter red bell pepper, cucumber slices, kidney beans around edges.
- 6. Place sliced chicken over the lettuce. Season salad with salt and pepper to preference.
- 7. Scatter tortilla chips around salad. Serve with lemon-mint dressing and a side of Greek yogurt. Allow each person to build their own portions.
Cooking tips
Start by blending herbs and aromatics for bright dressing; chill to let flavors meld and thicken slightly. Meanwhile, preheat grill to medium-high, slightly less intense than high to avoid burning paprika-sprinkled chicken. Season chicken simply with salt, pepper, and smoked paprika. Grill 6-7 minutes each side, checking doneness carefully to avoid dryness. Cool chicken substantially to maintain firm texture upon slicing — plastic wrap tightly after resting prevents moisture loss in fridge for 45 minutes. Salad assembly in layers: shredded lettuce forms base, then vegetables scattered neatly around, beans next, then sliced chicken placed on top. Salt and pepper sprinkled over salad components for uniform seasoning. Chips added last for crunch to avoid sogginess. Dressing served chilled alongside for drizzling or dipping. Greek yogurt spooned generously next to salad for creamy contrast. Guests encouraged to build their own to control how much dressing and crunch each bite holds. Timing adjusted slightly — total cook and prep time shifts by 3 to 5 minutes compared to original for grilling and cooling steps. The overall process is simplified and the ingredients adjusted for a new flavor profile but same efficiency.
Chef's notes
- 💡 Chill dressing after blending mint, serrano, garlic, oil, lemon juice. Let flavors intensify, thicken slightly. Use food processor pulse. Ice cold dressing tastes brighter. Avoid watery mix by draining excess moisture from herbs if needed.
- 💡 Grill chicken medium-high heat. Oil grill grates lightly to stop sticking. Smoked paprika sticks fast so watch timing. 6-7 minutes per side cooks chicken without drying. Let rest wrapped tightly before slicing to keep juices locked in and texture firm, avoid shredding or falling apart.
- 💡 Slice chicken only after cooling fully — lukewarm or cold. Keeps slices firm, texture sharp. Slicing right after cooking risks mushy pieces, juice loss. Wrap in plastic wrap, refrigerate 45 minutes minimum. Can slice before serving to keep it neat, easier to serve assembled salad.
- 💡 Add chips last, scatter just before serving to keep crisp texture. If chips added too soon, salad moisture will make them soggy fast. Can keep chips separate so each person adds crunch quantity they want and timing they prefer.
- 💡 Season salad lightly after assembling with salt and pepper, allow room for dressing saltiness. Use iceberg lettuce or other crunchy leafy base but iceberg provides signature crispness. Arrange veggies, beans around edges for visual balance and texture contrast between soft, crisp, juicy, and creamy.
Common questions
How spicy is this salad?
Mild heat mostly from serrano. Seeds removed lowers burn. Smoked paprika just smoky, not hot. Adjust serrano to taste. No jalapeños. Can skip chili for no heat at all.
Can I use other beans?
Kidney beans bring sweetness, firmness. Black beans can work but flavors shift, textures softer. Pinto beans less sweet. Rinse and drain beans well. Canned or cooked beans both fine.
How to store leftovers?
Keep dressing separate — dressing makes salad soggy fast. Chicken kept cool wrapped. Lettuce stored airtight so no wilting. Chips stay crunchy if stored sealed, add fresh when eating again. Fruit or veggies lose snap if mixed hours early.
What if no grill available?
Use grill pan or broiler inside. Moderate heat, oil pan well. Watch cooking time same as grill. Avoid direct flame if indoors. Cook chicken fully, rest before slicing wants firm texture, no drying out. Toss smoky paprika right before cooking.
