The BEST Crunchy + Easy Loaded Taco Salad Recipe

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Eat your heart out, Mi Cocina!

Like most Dallasites, I am a huge fan of Tex-Mex. More than that, I am a huge fan of making healthier Tex Mex alternatives, like this scrumptious salad. With crispy ground chicken, cherry tomatoes, and sliced avocado all over a bed of fresh lettuce and cauliflower rice, this taco salad will become your new go-to recipe for when you’re craving Mi Cocina or The Mexican, but don’t want to leave the house!

Why This Taco Salad is the Best

Let’s talk about why this Loaded Taco Salad has quickly become my go-to for Taco Nights when I want something fresh and flavorful, but a bit lighter than the usual taco bowl. With layers of crunchy veggies, savory seasoned taco meat, and a perfectly saucy finish, this salad is bright, satisfying, and easy to throw together. I use a base of crisp lettuce, then add hearty cauliflower rice sautéed with olive oil, salt, pepper, and a touch of tomato paste for extra flavor. It’s all the deliciousness you want, in a lighter, more vibrant package.

And, whether you’re eating in on a Friday or just looking to spice up a Wednesday evening, I recommend pairing it with my: Vegan Nacho Cheese and my Piña Coco Margarita for the ultimate Tex-Mex feast.

Ingredients You’ll Need for the BEST Taco Salad

Here’s the breakdown of everything you’ll need to make this crunchy loaded taco salad:

  • Iceberg lettuce (chopped) 
  • Green cabbage (chopped) 
  • Cauliflower rice (1 cup) – sautéed with salt, pepper, and tomato paste 
  • Ground chicken (1 lb) – browned and simmered with a packet of taco seasoning
  • Mozzarella cheese (shredded) 
  • Red bell pepper (diced) 
  • Cherry tomatoes (halved) 
  • Avocado (sliced)
  • Jalapeño sauce – I like using Trader Joe’s version, but feel free to use your own favorite

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Here’s how you’ll make my Crunchy Loaded Taco Salad:

  1. Add chopped iceberg lettuce and green cabbage to a large bowl.
  2. ​Sauté cauliflower rice with salt, pepper, and tomato paste, then add it to the bowl.
  3. Brown the ground chicken in a skillet, then simmer with taco seasoning. Add it to the salad.
  4. Toss in diced red bell pepper, halved cherry tomatoes, and sliced avocado.
  5. Drizzle with jalapeño sauce and sprinkle with shredded mozzarella.
  6. Give everything a quick toss and serve with tortilla chips for extra crunch!

Taco Salad Variations: Make It Your Own!

Ready to make this taco salad even better? Let’s get creative with your favorite taco toppings!

  • Add protein and fiber: Toss in black beans, red kidney beans, chili beans, or pinto beans.
  • Boost flavor and texture: Diced red onions, green onions, black olives, and juicy grape tomatoes for the perfect pop.
  • Add a kick: Squeeze lime juice, sprinkle chili powder, or dust with garlic powder for extra flavor.
  • Cheese it up: Shredded cheddar cheese, or for a creamy touch, a dollop of sour cream or plain Greek yogurt.
  • Extra crunch: Crispy tortilla strips, crumbled tortilla chips, or even flour tortillas for added texture.
  • Homemade touch: Fresh pico de gallo or homemade taco seasoning for extra depth of flavor.
  • Creamy finish: Add a scoop of sour cream or drizzle your favorite salad dressing (Catalina is chef’s kiss in my book).
  • Add more heartiness: Try ground beef, carne asada, or more beans for a satisfying bite!

Want More Salad Recipes? Try these from The Savvy Spoon!

FAQs

​Yes! You can prep most of the ingredients ahead of time, like chopping the veggies, cooking the ground chicken, and making the cauliflower rice. Just store the ingredients separately in airtight containers. When you’re ready to serve, toss everything together and top with your favorite toppings!

​Absolutely! You can substitute ground turkey, lean ground beef, or even ground pork. For a vegetarian option, try black beans or a plant-based protein like tofu crumbles.

This recipe is naturally gluten-free, as long as you skip any flour tortillas or tortilla chips that may contain gluten. Always check your salad dressing, seasoning, and any other packaged ingredients for hidden gluten. You can use gluten-free tortilla chips or skip them altogether for a lighter option.

​For a refreshing, Tex-Mex inspired drink, try my Piña Coco Margarita! It’s a sweet, tropical drink that complements the bold flavors of the taco salad perfectly.

What makes this easy taco salad the best taco salad recipe? It’s super easy to make, packed with flavor, and totally versatile. With lean protein, crunchy veggies, and creamy avocado, it’s the perfect mix of textures and tastes. Whether you’re making it for a quick dinner or a weekend taco feast, this salad will quickly become your go-to. Trust me, it’ll be a family favorite in no time!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

Crunchy Loaded Taco Salad

Eat your heart out, Mi Cocina!
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Course dinner, lunch, Main Course
Cuisine Mexican

Ingredients
  

  • iceberg lettuce chopped
  • green cabbage chopped
  • 1 Cup cauliflower rice sautéed with salt, pepper, and tomato paste
  • 1 Lb ground chicken browned, then simmered with taco seasoning.
  • mozzarella shredded
  • red bell pepper diced
  • cherry tomatoes halved
  • avocado sliced
  • Jalapeño sauce I like Trader Joe’s

Instructions
 

  • Combine all ingredients in a bowl or on a plate and top with sliced avocado. Enjoy!
Keyword avocado, cauliflower rice, ground chicken, salad, taco salad
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