Easy Chicken Taco Salad

Rotisserie is one of my favorite grocery items to grab because you can do endless recipes with it. Plus it saves time on having to cook. I like to reheat it on the stove with a little olive oil just to keep it savory and not dried out. 

This chicken taco salad is nothing crazy but tastes so good and I credit 1/2 of that to the Mexican corn from Trader Joe’s. This is another staple Cody and I constantly grab because it is that good. Whatever seasoning they place on top of it is delicious. You do have to be mindful though, I find it doesn’t stay fresh in the fridge for many days after heating up. 

You can add or take out any ingredients you like to put on your tacos : guacemole, tomatoes, beans, etc. 

To make this meal prep friendly, place your chicken & corn in one container. Chips in a baggie. And assemble the remaining ingredients that don’t need to be heated in a separate container. When you go to heat up you have your chicken and corn handy to place on the stove or microwave and put it all together afterwards with no soggy chips!

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Easy Chicken Taco Salad

Course: dinner, lunch, Main Course
Cuisine: Mexican
Servings: 1 Serving


  • 3 oz Rotisserie Chicken
  • 1-2 Cups Romaine Lettuce
  • 1/8 Cup Shredded Cheese
  • 2 TBSP Light Sour Cream
  • 2 TBSP Salsa
  • 1/4 Cup Frozen Trader Joe's Mexican Corn
  • 1/2 Cup Crushed tortilla chips


  • Shred rotisserie chicken & season with taco seasoning.
  • Wash & cut romaine lettuce.
  • Cook frozen corn according to directions.
  • Put all together.



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