Taco Salad with Grilled Chicken

How to make Taco Salad with Grilled Chicken

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Taco Salad with Grilled Chicken! All the goodness of a grilled chicken taco in a fried flour tortilla bowl with a boatload of honey chipotle dressed greens!



Honey Chipotle Vinaigrette:


Pico de Gallo:




Place the thin pounded chicken breasts in a vacuum seal or zip top bag. Add equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Let soak for 30-45 minutes.


Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling, with GrillGrate grilling panels in place over the fire box.


To make the Honey Chipotle Vinaigrette, combine all ingredients in a pitcher, food processor or blender. Process until emulsified and smooth. Store in the refrigerator.


To make the pico de gallo, combine all ingredients in a small bowl. Mix well. Taste and adjust salt and lemon, as needed.


To make the guacamole, combine all ingredients in a small bowl and mash with a hand masher to desired consistency.


Remove the chicken from the marinade. Dab excess liquid from the surface. Season with Cattleman’s Grill Mexicano Taco Seasoning.


Increase the grill temperature to 500ºF.


Grill the chicken on the GrillGrates over direct flame. Also grill the corn on the cob. Leave the door of the grill open, so as not to trap the heat inside.


When the bottom is lightly charred, flip the chicken and continue cooking until the internal temperature reaches 155ºF.


Remove the corn when lightly charred and the corn kernels look plump and not yet burst.

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To make the fried taco salad shell, fill a small pot half full (or less) with vegetable oil. Bring the oil temperature up to 350ºF. You’ll need a 28 oz can of tomatoes, but just the can. Remove the top and bottom lids. You will use the cylinder to form the shape of the shell. Place a large flour tortilla over the top of the pot. Using a Kamado Joe Grate Tool or pliers, press the hollowed out can down in the center of the tortilla. Press until the tortilla is flush with the bottom of the pot and the sides have folded up forming a bowl shape. Carefully ladle some hot oil into the center of the can and press the ladle down in the center to keep the tortilla from ballooning up. Keep the tortilla submerged until golden brown in color about 1-2 minutes, then removed using tongs and transfer to paper towels to drain.


Dice the chicken breasts. Slice the corn kernels from the cob.

Place your diced Romaine lettuce in a bowl and dress with the Honey Chipotle Vinaigrette.


Transfer the dressed romaine to the fried tortilla shell. Top with shredded sharp cheddar, black beans, diced chicken and grilled corn. Top with sour cream, pico de Gallo and guacamole. Sprinkle crumbled cotija cheese over everything. Finish with Heat Maverick’s Where Did the Mango ManEater Hot Sauce and pickled jalapeños.


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