Chicken Taco Salad Bowl

This Chicken Taco Salad Bowl is loaded with seasoned chicken, crisp lettuce, black beans, corn, and all your favorite taco toppings in one easy meal. Finished with a creamy lime drizzle, it’s fresh, filling, and perfect for busy weeknights or meal prep.

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Prep Time 10

Cook Time 10

Ingredients

1½ pounds boneless skinless chicken breasts or thighs
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Juice of ½ lime

For the Bowls

4 cups lettuce or spring mix
1 can black beans drained and rinsed
1½ cups fire-roasted corn
1 avocado diced
1 cup cherry tomatoes halved
¼ cup red onion diced
Fresh cilantro
Lime wedges

Lime Crema

¾ cup sour cream
2 tablespoons mayonnaise
Juice of 1 lime
1 teaspoon garlic powder
Pinch of salt
Splash of milk if needed for thinning

Instructions

In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken until coated.
Cook chicken in a skillet over medium heat for 5–7 minutes per side or until fully cooked. Let rest a few minutes, then slice or dice.
Warm the black beans and fire-roasted corn in a skillet or microwave.
In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and salt until smooth. Thin with a little milk if desired.
Assemble bowls with lettuce, chicken, black beans, corn, avocado, tomatoes, and red onion.
Drizzle generously with lime crema and top with cilantro and lime wedges.

Notes

Optional Add-Ins
Shredded cheese
Jalapeños
Crushed tortilla strips
Salsa or pico de gallo
Hot sauce
Freezer Tip

Freeze the cooked chicken and rice separately for quick meal prep bowls later. Add fresh toppings and crema after reheating.