Bean and Chicken Taco Salad

"This is one of my favorite cold taco salads. It's best prepared and served the same day."
photo by QueenBee49444 photo by QueenBee49444
photo by QueenBee49444
photo by *Parsley* photo by *Parsley*
Ready In:




  • In a large bowl, combine chicken, lettuce, onion, beans, avocado and cheese. Toss to combine well.
  • Add crushed chips-mix well.
  • In a small bowl, combine taco seasoning, cilantro and Thousand Island dressing and stir well.
  • Pour over salad and toss to coat.

Questions & Replies

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  1. ChefDebs
    Yum..great tasty salad; i served the grilled chicken on the side.
  2. QueenBee49444
    My favorite recipes are quick, easy and delicious. This recipe falls into the favorite description. I used the suggestion from another reviewer and used recipe #76616 for the seasoning. Instead of mixing the seasoning with the dressing, I heated the meat slightly and added the seasoning directly to the meat. I served this delicious salad in recipe #166609 and topped it with salsa and sour cream. Thanks for posting. Reviewed for I Recommend... tag, May 2008
  3. Kittencalrecipezazz
    Oh gosh what a great salad I made this for a light dinner tonight and my DH and DS loved it, I increased the chicken and used recipe#76616 for the taco seasoning, although this is a salad it really filling, thanks for sharing Parsley!...Kitten
  4. Andi Longmeadow Farm
    I couldn't wait to try this! I made it for lunch, and was in a hurry because the farm beckoned me back to work. This came together fast, (already had chicken from previous dinner) and had all other ingredients on hand. Didn't change anything expect I had Jalapeno/Ranch dressing instead of Thousand Island. This worked out perfectly, I added taco seasoning to this, and this produced a heavenly taste. Also had some fresh jalapeno's that I sliced on the top. (I love hot, and spicy)! Thank you so much, Parsley! Will make lots!
  5. Stacee R.
    This is a great taco salad! I made a single serving for lunch today and was asked by a colleague where I bought it. ;) I put 2 cups romaine lettuce, 3 oz. chicken, 1/4 cup black beans and 1/4 cup shredded cheddar together in a container. I bagged the tortilla chips separately and added them with a few slices of avocado right before eating. I also made the full amount of dressing but used only a portion on my salad. I think the next time I make this I will keep the full cup of thousand island dressing but decrease the taco seasoning by half. (I felt that a whole packet didn't let the sweetness of the dressing come through. That's just my personal taste.) I loved the crunch of the chips with the creaminess of the avocado and dressing. Thanks for posting a wonderful recipe, Parsley! The "salad queen" now has a new one that will definitely become part of her rotation. ;)



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