Updated on August 13th, 2025
Fresh, flavorful, and satisfying, this chicken and black bean taco salad recipe is a lighter twist on a Tex-Mex favorite. Instead of ground beef, tender chicken breasts are slow-cooked with salsa, taco seasoning, cumin, and black beans until juicy and easy to shred. The chicken mixture is served over crisp romaine lettuce, topped with a sprinkle of Mexican cheese, and drizzled with a creamy avocado cilantro dressing. The dressing blends avocado, fresh herbs, garlic, and lime juice for a tangy, refreshing finish that ties all the flavors together. This salad is filling enough for dinner yet light enough to keep you feeling energized.
Why this recipe works
- Slow-cooked flavor: Cooking the chicken with salsa and spices in the slow cooker allows it to absorb all the flavor while staying tender and moist.
- Balanced nutrition: Combining lean chicken, black beans, and fresh vegetables creates a well-rounded meal with plenty of protein, fiber, and fresh greens.
- Creamy, zesty dressing: The avocado cilantro dressing adds richness and brightness, making the salad taste fresh and vibrant.
- Easy to enjoy in different ways: The chicken mixture works just as well in tacos, burritos, or lettuce wraps if you want a change from salad.
- Make-ahead friendly: Both the chicken mixture and dressing can be prepared ahead of time, making this a convenient choice for busy days.
Serving suggestions
- Complete the plate: Pair with tortilla chips and fresh salsa for added crunch on the side.
- Extra toppings: Add diced tomatoes, sliced jalapeños, roasted corn, or a squeeze of lime for more flavor and texture.
- Turn it into tacos: Spoon the chicken and bean mixture into warm tortillas, top with cheese, and drizzle with the avocado cilantro dressing.
- Family-style serving: Arrange all components separately so everyone can build their own salad with the toppings they like.
- Meal prep option: Portion the lettuce, chicken mixture, and dressing into containers for easy lunches throughout the week.
Chicken and Black Bean Taco Salad Recipe
Enjoy this flavorful chicken and black bean taco salad recipe with fresh romaine, cheese, and creamy avocado cilantro dressing.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
- 1lb boneless skinless chicken breasts
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1 cup canned black beans (rinsed)
- 1 cup chunky salsa
Salad-
- 6 cups chopped romaine lettuce
- 1/4 cup Mexican cheese blend
Dressing-
- 3/4 cup low-fat buttermilk
- 1 small jalapeno pepper (seeded and chopped)
- 1/4 cup fresh cilantro
- 1 medium avocado (peeled, pitted and chopped)
- 1 garlic clove
- 2 tablespoons chopped green onion
- juice of 1 lime
- 1/8 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place the chicken into the slow cooker and season with taco seasoning and cumin. Pour the salsa and black beans over the chicken.
- Cover and cook on low for 4 hours or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and stir to combine with black beans and the liquid in the slow cooker. Keep warm until ready to serve.
- Combine all of the ingredients for the dressing in a blender and blend until smooth. If the dressing is too thick, add a little more buttermilk.
- To make the salad – place 1 ½ cups of lettuce onto each plate, top with a ¾ cup of the chicken mixture, about 1 tablespoon of cheese and 2 tablespoons of the dressing.
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 6.1 g
- Sodium: 555.1 mg
- Fat: 14.2 g
- Carbohydrates: 27.8 g
- Protein: 35 g
- Cholesterol: 88.9 mg