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+ servings

Ranch Chicken Taco Salad

This Taco Salad Recipe is quick, easy and healthy! It's loaded with chicken, avocado, cheese, and covered in lighter ranch dressing! 
Course Dinner, Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Taylor


  • 2 Small Chicken breasts
  • 4 Slices Turkey bacon
  • 1/2 Tbsp Olive oil
  • 1 Cup Red Pepper sliced (about 1/2 a large pepper)
  • 1 1/2 Cups Zucchini sliced (about 1 medium zucchini)
  • 1 tsp Garlic minced
  • Salt to taste.
  • 4 Cups Lettuce of choice
  • 1/4 Cup Chopped cilantro
  • 1/3 Cup Reduced-fat grated Cheddar cheese
  • 1/2 A sliced avocado
  • Ranch dressing of choice. I like Fat-free Hidden Valley. *


  • To cook the chicken breasts:
  • Spray your grillwith cooking spray and heat it to medium-high. Place the chicken breast on and grill it until it is no longer pink inside. This takes about 4-6 minutes per side (make sure you flip it half way through!)
  • While the chicken grills, spray alarge pan with cooking spray and heat on medium-high heat. Cook the turkey bacon until it is nice and crispy, just about 1-2 minutes per side. Remove from the pan and transfer to a paper towel to absorb any excess grease. Tear into small pieces.
  • Heat the oil up in the bacon pan, still on medium-high heat, and toss in the red pepper, zucchini, garlic and season with a little bit of salt. Sautee the vegetables until they are a soft and slightly browned, which takes roughly 3-4 minutes.
  • Toss the cooked veggies into a bowl and add the bacon pieces, lettuce, cilantro, grated cheddar cheese, avocado slices and as much Ranch dressing as you want. Mix well until all the lettuce is coated with the dressing.
  • Transfer the mixed salad to two plates and top with a grilled chicken breast.


*I have also mixed half Ranch dressing and half Greek yogurt, if you want an extra protein boost!