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5 from 2 votes

Taco Salad with Tequila Lime Chicken and Homemade Ranch

This taco salad recipe is our go to for summer salads.  It's easy to make, full of fresh veggies and packs a big flavor punch.  Great for those hot summer nights or for when you need a quick, healthy dinner for your family. 
Course Salad and Dressing
Cuisine Canadian
Keyword chicken salad, chicken taco salad, homemade dressing, ranch dressing, taco salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 salads
Calories 677kcal
Author Julie & Debbie



  • 1/4 cup buttermilk powder
  • 1 tbsp parsley
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp minced dried onion
  • 1 tsp dill weed
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp citric acid powder (don't leave this out)


  • 1 1/2 tbsp ranch seasoning
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1/2 cup olive oil
  • 1 lime juiced
  • 1/4 tsp chili powder
  • 1 tsp salt


  • 4 chicken breast halves or 8 - 10 chicken thighs
  • 1/4 cup tequila
  • 1/4 cup olive oil
  • 1/3 cup chopped cilantro
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tsp paparika
  • 1 tsp corriander
  • 2 limes juiced
  • 1 tbsp lime zest


  • 4 tequila lime chicken breasts sliced
  • 8 cups romaine chopped
  • 2 tomato chopped
  • 2 cobs corn (cooked) cut off the cob
  • 3/4 cup black beans
  • 1 cup bell peppers chopped
  • 1 cup shredded cheese
  • 2 medium avocado
  • 1/4 cup homemade ranch dressing



  • Mix the ranch seasoning ingredients together and store in an airtight jar.  Measure out 1 1/2 tbsp and add it to the sour cream, mayo, olive oil, lime, chili powder and salt.  Cover and store in the fridge till you are ready to dress the salad. 


  • Mix the marinade ingredients together in a bowl or container and then add the chicken.  Cover and marinate for at least an hour (if you can).  
  • Get your bbq nice and hot and then add the chicken.  Cook for 5 - 7 mins on each side or until the chicken reaches 165 degrees in the center.  Take it off the bbq, cover it, and let it rest for 5 - 10 mins before slicing. 
  • OR...  Heat your oven to 350 degrees.  Get an oven proof skillet hot over medium heat.  Add the chicken and cook for 2 mins on each side or until its browned on both sides.  Throw it in the oven for 6 - 8 mins or until the center reaches 165 degrees.  Take it out of the oven, cover and let it rest for 5 - 10 mins before slicing. 


  • Wash and chop all the veggies.   Arrange the veggies in a bowl or on a plate.  Add the sliced chicken, beans, corn, avocado and cheese.  Drizzle the dressing on top and serve! 


The ranch seasoning recipe will make more than you need for the taco salad dressing.  Keep the rest in an airtight container for up to 3 months or so. 
The ranch taco salad dressing will likely make a little more than you need for 4 salads.  Any extra can be stored covered in the fridge for about a week or so. 


Serving: 1salad | Calories: 677kcal | Carbohydrates: 31g | Protein: 67g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 486mg | Potassium: 1163mg | Fiber: 12g | Sugar: 7g | Vitamin A: 10175IU | Vitamin C: 63.4mg | Calcium: 220mg | Iron: 4.2mg