Taco-Ranch Chicken Salad

From coast to coast, the US is experiencing a massive heatwave this week that’s setting record highs, which makes turning on the oven or firing up the grill to prepare dinner the furthest thing from anyone’s mind.

Keeping with Inexpensively’s Beat the Heat: Summer Cooking Series I wanted to share a few of my favorite summer salads this week. Not only can a great salad be a filling meal, it’s a refreshing break from the heat and a great excuse not to slave over a hot stove!

One of my favorite summer salads is Taco-Ranch Chicken Salad. It’s quick and easy to make, and you may just have plenty of the ingredients leftover from last night’s dinner or growing in your garden!

Taco-Ranch Chicken Salad

Dressing Ingredients

• 1/3 cup mayo




• 1/3 cup buttermilk




• 2 teaspoons lime juice




• 2 teaspoons taco seasoning




• 1 teaspoon onion powder




• 2 tablespoons chopped fresh cilantro

Chicken Ingredients

• 2 skinless, boneless chicken breasts (I’ve made this recipe with leftover chicken, canned chicken, and precooked chicken from the deli and all work great!)




• 2 teaspoons lime juice




• 2 teaspoons taco seasoning

Salad Ingredients

• 1 can (15 ounces) black beans, drained and rinsed
• 1 avocado, peeled pitted and chopped
• 1 tomato, seeded and chopped
• 4 cups lettuce, chopped
• 1 cup tortilla chips, crumbled (Cool Ranch Doritos also make an excellent substitute…not that I would ever do something like that.)
• 1/4 cup fresh cilantro leaves
• 2 lime wedges

Whisk together all dressing ingredients in a medium bowl and refrigerate until chilled.

Shred or chunk chicken (whichever you prefer) and toss with lime juice & seasoning until chicken is coated.

Combine beans, avocado, tomato, and taco seasoning and toss to combine. Add lettuce, chips, and cilantro, 1/2 cup dressing, and toss to combine. Divide between plates, top with chicken, garnish with lime wedge, and add extra dressing if desired.

Enjoy!