clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Taco Ranch Grilled Chicken Salad combines two of summer's greatest joys: (1) grilling and (2) loads of fresh veggies. Add some Mexican spices and Ranch seasoning and ... what are you waiting for?? Whole30, Paleo, Dairy-free!

Taco Ranch Grilled Chicken Salad, Whole30 + Paleo

  • Author: Kristi Barnes
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Yield: 6 salads 1x
  • Category: Entree
  • Cuisine: Mexican


  • 3 boneless, skinless chicken breasts (about 2 lbs.)

For marinade:

For salad:

  • 6 c. green or red leaf lettuce, chopped (lightly packed)
  • 4 c. kale, chopped (lightly packed)
  • 1 c. carrots, grated or chopped
  • 5 oz. cherry tomatoes, halved
  • 1 c. cilantro, chopped (lightly packed)
  • 3 fresh jalapeños, sliced


  1. Slice each chicken breast width-wise to make thinner cuts.
  2. Place each piece between two sheets of parchment paperand pound with a meat tenderizer to 1/2 inch thickness.
  3. Mix remaining marinade ingredients in a mixing bowl with a liduntil mixed well.
  4. Add the chicken and cover with marinade. Refrigerate for at least 30 minutes.
  5. Preheat grill to high heat.
  6. Discard marinade and grill chicken breasts 3-5 minutes per side, or until chicken reaches an internal temperature of 165°F at its thickest point. I use this digital meat thermometer.
  7. Use remaining veggies to build salads. Add grilled chicken.
  8. Drizzle with Tessemae’s Ranch Dressing.

Recipe Card powered byTasty Recipes