Zesty Mexican Grilled Taco Salad
This taco salad is loaded with Southwest flavors: juicy grilled protein, black beans, corn, crisp lettuce, colorful peppers, and crunchy tortilla strips. Tossed with a creamy yet zesty lime dressing, it’s like a taco and salad combined — hearty enough for dinner, yet light and fresh.
Time
Prep time: 20 minutes
Marinate time: 20 minutes
Grill: 12–15 minutes
Assemble: 5 minutes
Total time: ~1 hour
Ingredients
For the Grilled Protein
1 ½ lbs chicken breasts or skirt steak
2 tbsp olive oil
Juice of 1 lime
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
Salt & pepper to taste
For the Salad
6 cups romaine or mixed greens, chopped
1 cup cherry tomatoes, halved
1 cup grilled or roasted corn
1 cup black beans, rinsed and drained
1 red bell pepper, sliced
½ red onion, thinly sliced
1 avocado, sliced or cubed
1 cup shredded cheddar, Monterey Jack, or cotija cheese
Tortilla strips or crushed baked tortilla chips
For the Zesty Lime Dressing
½ cup Greek yogurt (or sour cream)
2 tbsp olive oil
Juice of 2 limes
1 tsp honey
1 garlic clove, minced
¼ cup cilantro, chopped
½ tsp chili powder
Salt & black pepper to taste
Instructions
Marinate & Grill Protein
In a bowl, mix olive oil, lime juice, garlic, and spices.
Coat chicken or beef and marinate 20–30 minutes.
Grill over medium-high heat: chicken 5–6 minutes per side, steak 3–4 minutes per side (for medium).
Rest, then slice thinly.
Prepare Dressing
Whisk together yogurt, olive oil, lime juice, honey, garlic, cilantro, chili powder, salt, and pepper.
Adjust with a splash of water if too thick.
Assemble Salad
On a large platter or in bowls, layer greens, tomatoes, corn, beans, bell pepper, onion, and avocado.
Top with grilled chicken or steak slices.
Sprinkle with cheese and tortilla strips.
Drizzle with dressing and garnish with extra cilantro.
Notes & Tips
Make it vegetarian: Skip meat and add grilled portobello mushrooms or extra beans.
Meal prep: Grill protein and chop veggies in advance; assemble just before serving.
Extra spice: Add jalapenos, chipotle peppers, or hot sauce to the dressing.
Crunch factor: Use roasted pepitas or sunflower seeds in place of tortilla strips for a healthier crunch.
Frequently Asked Questions
Q: Can I use ground beef or turkey instead of grilled meat?
A: Yes! Cook with taco seasoning, then sprinkle over the salad.
Q: Can I make it dairy-free?
A: Yes — use avocado or tahini dressing instead of yogurt-based dressing.
Q: What pairs best with this salad?
A: Fresh salsa, guacamole, and lime wedges on the side.
Nutritional Information
Calories: ~480
Protein: 38g
Carbs: 32g
Fat: 22g
Fiber: 9g