Last Updated on 2 months by Neha Deshmukh

Smoked Paprika Chicken Taco Salad Recipe – Quick & Easy

Introduction

Okay, friends, let me tell you about this taco salad. It’s seriously become a weeknight staple at my place! I first whipped this up when I was craving something vibrant, flavorful, and fast. It hits all the right notes – smoky, zesty, crunchy, and totally satisfying. Plus, it’s a fantastic way to use up leftover chicken, though honestly, I usually grill some tenders specifically for this. You’ll be hooked after the first bite, I promise!

Why You’ll Love This Recipe

This Smoked Paprika Chicken Taco Salad is a winner for so many reasons. It’s incredibly quick to put together – ready in under 30 minutes! It’s packed with flavor thanks to the smoky paprika and a bright, tequila-lime dressing. And it’s customizable! Add your favorite toppings, adjust the spice level, or make it vegan – it’s all good. It’s a fun, fresh meal that feels a little bit special, even on a busy night.

Ingredients

Here’s what you’ll need to make this delicious taco salad:

• 1 lb Organic Chicken Breast Tenders
• 2 tablespoons olive oil (plus more for frying)
• As needed Salt
• As needed Fresh ground black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon Ancho chili powder
• 1 tablespoon taco seasoning
• 1 teaspoon garlic powder
• 3 small whole wheat tortillas
• Enough oil for deep frying
• 2 cups Organic salad greens mix
• 1 cup Organic canned black beans, drained and rinsed
• ?? cup Organic Shredded Mexican Cheese blend (optional)
• Juice of ?? lime
• 2 tablespoons olive oil
• 1 tablespoon minced cilantro
• 3 tablespoons tequila
• 1 teaspoon smoked paprika

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe shine:

Organic Chicken Breast Tenders – Quality & Cut

I prefer using organic chicken tenders because they’re so tender and cook quickly. You can absolutely use chicken breasts, but you’ll need to slice them into strips first. About 600-700g of chicken is perfect.

Smoked Paprika & Ancho Chili Powder – Flavor Profiles

Smoked paprika is the star here, giving the chicken a lovely smoky depth. Ancho chili powder adds a mild fruity heat. Don’t skip these – they really make the flavor!

Taco Seasoning – Homemade vs. Store-Bought

I usually use a store-bought taco seasoning for convenience, but feel free to make your own! It’s easy to control the salt and spice levels that way. A good homemade blend includes cumin, chili powder, oregano, and garlic powder.

Tortillas – Whole Wheat vs. Corn, Regional Variations

I like using whole wheat tortillas for a little extra fiber, but corn tortillas are fantastic too, especially if you’re going for a more authentic Mexican flavor. In some regions of India, you might find roti or chapati used as a base for similar salad-style dishes!

Tequila – Choosing the Right Type for the Dressing

You don’t need to use expensive tequila here! A blanco or silver tequila works perfectly in the dressing. It adds a lovely brightness and complexity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, toss the chicken tenders with 2 tablespoons of olive oil, smoked paprika, ancho chili powder, taco seasoning, garlic powder, salt, and pepper. Make sure everything is nicely coated.
2. Next, heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for about 5-7 minutes per side, or until fully cooked through. Once cooked, let it rest for a few minutes, then slice into strips.
3. While the chicken is grilling, let’s make the tortilla strips. Cut the tortillas into thin strips. Heat enough oil in a deep pan for deep frying. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels.
4. Now for the dressing! In a jar, whisk together the lime juice, 2 tablespoons of olive oil, cilantro, tequila, 1 teaspoon of smoked paprika, salt, and pepper. Give it a good shake!
5. Finally, assemble the salad. In a large bowl, toss the salad greens, black beans, grilled chicken strips, and tortilla chips with the dressing. Top with shredded cheese (if using) and serve immediately.

Expert Tips

• Don’t overcrowd the grill when cooking the chicken. This will ensure it cooks evenly.
• For extra crispy tortilla strips, fry them in small batches.
• Taste the dressing and adjust the lime juice or tequila to your liking.
• If you don’t have a grill, you can pan-fry the chicken in a little olive oil.

Variations

This salad is so versatile! Here are a few ideas to spice things up:

Vegan Taco Salad Adaptation

Swap the chicken for seasoned black beans or crumbled tofu. Use a vegan cheese alternative or skip the cheese altogether.

Gluten-Free Taco Salad Adaptation

Use corn tortillas instead of wheat tortillas. Double-check that your taco seasoning is gluten-free.

Spice Level Adjustment – Mild to Hot

Adjust the amount of ancho chili powder and taco seasoning to control the heat. Add a pinch of cayenne pepper for an extra kick! My friend, Priya, loves to add a finely chopped jalapeño.

Festival Adaptations – Cinco de Mayo, Game Day

Make a big batch for your Cinco de Mayo celebrations or game day gatherings! Set up a toppings bar with all the fixings – guacamole, sour cream, salsa, and more.

Serving Suggestions

This taco salad is a complete meal on its own, but you can also serve it with a side of Mexican rice or refried beans. A refreshing margarita or a cold beer would be the perfect accompaniment!

Storage Instructions

This salad is best served immediately. However, you can store the components separately in the refrigerator for up to 2 days. Store the dressing in a separate container. Assemble just before serving to prevent the salad from getting soggy.

FAQs

What type of chicken works best for this taco salad?

Chicken tenders are the quickest and easiest, but chicken breasts work well too – just slice them into strips.

Can I make the dressing ahead of time?

Yes, absolutely! The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

How can I make the tortilla strips healthier?

You can bake the tortilla strips instead of frying them. Brush them with a little olive oil and bake at 350°F (175°C) for 8-10 minutes, or until crispy.

What are some good substitutes for tequila in the dressing?

If you don’t want to use tequila, you can substitute it with lime juice or orange juice. It won’t have the same complexity, but it will still be delicious.

Can this salad be assembled ahead of time?

It’s best to assemble the salad right before serving to keep the tortilla chips crispy. However, you can prep all the ingredients ahead of time and store them separately.