High Protein
Street Taco Chopped Salad with Tortilla Chips is a fun way to turn taco night into a scoopable salad situation.
You’ve got chopped lettuce, seasoned beef or chicken, black beans, corn, pico de gallo, cheese, cilantro, and a creamy lime dressing that pulls it all together.
It’s fresh, filling, and still has that taco-style thing going on because the tortilla chips are part of the meal, not an afterthought. Scoop, crunch, repeat.
This recipe also works well when you want dinner to feel a little lighter without making it boring.
Use chicken breast if you want it leaner, or go with ground beef for that classic taco taste. Cotija gives it more street taco energy, while cheddar keeps it mild and familiar.
Serve it for a quick weeknight dinner, make it for lunch, or set it out as a casual build-your-own bowl with chips on the side. It’s colorful, filling, and ready in 30 minutes.
Why You’ll Love This Street Taco Chopped Salad
Ready in 30 Minutes
This salad works for busy nights because the meat cooks fast, and the rest of the ingredients are mostly chopped, drained, and tossed together.
High in Protein
With lean ground beef or chicken, black beans, Greek yogurt, and cheese, this recipe has 37 grams of protein per serving.
Scoopable and Fun
The tortilla chips make this salad feel more like taco night. You can scoop it like a dip or serve it in bowls.
Works with Beef or Chicken
Use lean ground beef for a taco-style flavor, or use chicken breast for a lighter version.
Full of Taco Ingredients
The salad has lettuce, pico de gallo, corn, black beans, cheese, cilantro, taco seasoning, and lime crema dressing.
Good for Lunch or Dinner
This works as a main dish salad because it has protein, vegetables, beans, cheese, and chips.
Ingredient Substitutions
Romaine or Iceberg Lettuce
Use either lettuce in this recipe. Romaine has more crunch, while iceberg keeps the salad mild and crisp.
Ground Beef
Use diced chicken breast instead of ground beef. Ground turkey would also work if you want another lean option.
Pico de Gallo
Use chopped tomatoes with a little onion and cilantro if you don’t have pico de gallo.
Corn
Use canned corn, thawed frozen corn, or fresh cooked corn.
Black Beans
Use pinto beans if you don’t have black beans.
Cheese
Use cotija for a street taco taste. Use reduced-fat cheddar for a milder flavor.
Salsa Verde
Use regular salsa if you don’t have salsa verde. The flavor will be a little different, but it still works.
Light Sour Cream
Use more Greek yogurt in place of the sour cream.
Tortilla Chips
Use baked tortilla chips, regular tortilla chips, or crushed taco shells.
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Street Taco Chopped Salad with Tortilla Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 5 cups romaine or iceberg lettuce finely chopped
- 1 pound 96% lean ground beef or boneless skinless chicken breast diced
- 1 tablespoon taco seasoning
- ¼ cup water
- 1 cup Pico de gallo well drained
- ¾ cup corn well drained
- 1 cup canned black beans well drained and rinsed
- ½ cup reduced-fat shredded cheddar cheese or cotija cheese crumbled
- ¼ cup fresh chopped cilantro
- 4 ounces tortilla chips or baked tortilla chips
For the Lime Crema Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light sour cream
- 2 tablespoon lime juice
- 1 tablespoon salsa verde
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef or diced chicken to the skillet. Cook for 6 to 8 minutes, breaking apart the beef with a wooden spoon or stirring the chicken often, until fully cooked.
- Drain the meat if needed.
- Add the taco seasoning and water to the skillet. Stir until the meat is evenly coated.
- Stir until the meat is evenly coated. Let the meat cool slightly.
- In a small bowl, add the Greek yogurt, sour cream, lime juice, salsa verde, garlic powder, cumin, salt, and black pepper. Stir until the dressing is smooth.
- In a large mixing bowl, add the chopped lettuce, cooked meat, pico de gallo, corn, black beans, cheese, and cilantro.
- Pour the lime crema dressing over the salad. Toss until the salad is evenly coated.
- Serve right away with tortilla chips for scooping.
Notes
Tips and Tricks
Drain the pico de gallo well – Too much liquid can make the salad watery. Let the meat cool before tossing – Hot meat can wilt the lettuce too much. Keep the lettuce finely chopped – Small pieces make the salad easier to scoop with tortilla chips. Serve the chips on the side – This keeps the tortilla chips crisp. Use cotija or cheddar – Cotija gives a stronger street taco flavor, while cheddar keeps it more mild.Storing
Store the Salad – Place leftover salad in an airtight container in the refrigerator for up to 2 days. The lettuce may soften after it is mixed with the dressing. Store the Dressing Separately – For best results, store the dressing in a separate container and toss it with the salad right before serving. Store the Tortilla Chips Separately – Keep the chips in a sealed bag or container at room temperature so they stay crisp. Reheat the Meat – If storing the cooked meat separately, warm it in a skillet over low heat until heated through. Let it cool slightly before adding it to the salad.Nutrition
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