Crisp lettuce, seasoned chicken, avocado, crunchy toppings, and a good dressing make taco salad a lot more satisfying than the tired versions people remember. Mole Verde gives the chicken a savory, herby depth that works especially well with cool greens and a creamy finish.
It is a good summer meal because it stays fresh, comes together quickly, and still has enough substance for lunch or dinner. You can build a big platter for the table or portion it into bowls and let everyone finish theirs the way they like.
Recipe Summary
Serves: 4
Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Best For: lunch, easy dinner, summer meals, taco salad
For the chicken
· 1 to 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
· 1 to 2 tablespoons Shawhan Farms Mole Verde
· 1 tablespoon oil
· salt and pepper, if needed
For the salad
· 1 large head romaine, chopped
· 1 cup cherry tomatoes, halved
· 1 avocado, sliced
· 1/2 cup crumbled queso fresco or shredded cheese
· 1/3 cup thinly sliced red onion
· 1/2 cup crushed tortilla chips or strips
· lime wedges, for serving
For the dressing
· 1/2 cup plain Greek yogurt or sour cream
· 1 to 2 teaspoons Shawhan Farms Mole Verde
· 1 to 2 teaspoons lime juice
· a splash of water, if needed, to loosen
Instructions
1. Season the chicken
Toss the chicken with the oil and Shawhan Farms Mole Verde until well coated. Add salt and pepper if needed.
2. Cook the chicken
Cook in a skillet over medium heat until browned and cooked through.
3. Make the dressing
Stir together the Greek yogurt or sour cream, Mole Verde, and lime juice. Add a splash of water if you want a thinner dressing.
4. Build the salad
Arrange the romaine, tomatoes, avocado, cheese, and red onion on a platter or in bowls. Add the warm chicken over the top.
5. Finish and serve
Drizzle with the dressing, then top with the crushed tortilla chips or strips. Serve with lime wedges.
Why This Works
Mole Verde gives the chicken a deeper, more layered flavor than standard taco seasoning, and it also works well in the dressing, so the whole salad tastes connected. The lettuce and avocado keep it fresh, the cheese adds richness, and the tortilla strips give it the crunch taco salad needs.
Our mole blends work especially well here because they give taco salad a more inspired flavor without making the recipe complicated. Mole Verde is especially good when you want a fresher, herby profile. Mole Amarillo brings warm, earthy depth, Mole Negro leans darker and richer, and Mole Manchamanteles brings a fruit-forward sweet-savory edge. Each one gives the salad a slightly different direction.
Kitchen Notes
Chicken thighs give you a richer result, but breasts work well too.
Wait to add the tortilla chips until serving so they stay crisp.
Kitchen Variations
· use shredded rotisserie chicken and warm it with a little oil and Mole Verde
· add black beans for a heartier salad
· turn it into salad cups for a party platter
· serve it over chopped cabbage instead of romaine for more crunch
· make extra dressing and use it on wraps or grain bowls the next day
Looking for a fresh way to change up taco salad? Shop our mole blends
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