Taco scoopable salad
Taco scoopable salad!! is a easy Mexican recipe that serves 4. 447 calories per serving. Recipe by Marianna Moore on YouTube.
Prep: 18 min | Cook: 10 min | Total: 38 min
Cost: $14.75 total, $3.69 per serving
Ingredients
- 1 lb Ground Chicken (lean, preferably 93% lean)
- 1 medium Bell Pepper (red, seeded and chopped)
- 1 small Jalapeño (seeded and finely diced)
- 0.5 medium Red Onion (peeled and diced)
- 1 medium Tomato (diced (optional))
- 1 cup Black Beans (canned, drained and rinsed)
- 1 cup Fire‑Roasted Corn (frozen, microwaved and cooled)
- 1 cup Shredded Cheese (Mexican blend or cheddar, shredded)
- 2 tbsp Chosen Foods Avocado Oil Mayo (smooth, made with 100% avocado oil)
- 0.25 cup Salsa Verde (plus an extra 2 tbsp for dressing)
- 2 tbsp Taco Seasoning (store‑bought or homemade)
- 1 large Lime (juiced (about 2 tbsp))
- 1 medium Avocado (peeled, pitted and diced)
- to taste Salt
- to taste Black Pepper
Instructions
Chop the Vegetables
Using a veggie chopper (or a sharp knife), finely dice the red bell pepper, jalapeño (seeded), red onion, and tomato (if using). Set aside in a large bowl.
Time: PT5M
Prepare Beans and Corn
Rinse and drain the black beans. Microwave the frozen fire‑roasted corn according to package directions (about 3 minutes), then spread on a plate to cool.
Time: PT5M
Cook the Ground Chicken
Heat the skillet over medium‑high heat. Add ¼ cup salsa verde and taco seasoning, then add the ground chicken. Cook, breaking it up with a spatula, until no pink remains (about 10 minutes).
Time: PT10M
Temperature: Medium‑high heat
Assemble the Salad
To the large mixing bowl add the chopped veggies, black beans, cooled corn, shredded cheese, diced avocado, lime juice, 2 tbsp avocado‑oil mayo, an extra 2 tbsp salsa verde, and the cooked chicken. Toss gently until everything is evenly coated. Season with salt and pepper to taste.
Time: PT5M
Portion for Meal Prep
Divide the salad into four airtight containers. Store any leftover dressing (if any) in a small separate jar.
Time: PT3M
Nutrition Facts
- Calories
- 447
- Protein
- 45 g
- Carbohydrates
- 21 g
- Fat
- 20 g
- Fiber
- 7 g
Dietary info: High protein, Gluten‑free, Low‑carb, Meal‑prep friendly
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Ground Chicken: Ground Turkey, Ground Beef (80/20)
- Instead of Bell Pepper: Any color bell pepper, Poblano pepper (sliced)
- Instead of Jalapeño: Serrano pepper, Fresh green chili
- Instead of Red Onion: White onion, Sweet onion
- Instead of Tomato: Cherry tomatoes, halved, Canned diced tomatoes (drained)
- Instead of Black Beans: Pinto beans, Kidney beans
- Instead of Fire‑Roasted Corn: Fresh corn kernels, roasted, Frozen corn (plain)
- Instead of Shredded Cheese: Dairy‑free shredded cheese, Queso fresco crumbled
- Instead of Chosen Foods Avocado Oil Mayo: Olive oil mayo, Greek yogurt
- Instead of Salsa Verde: Tomatillo salsa, Pico de gallo
- Instead of Taco Seasoning: Chili powder and cumin blend, Fajita seasoning
- Instead of Lime: Lemon juice, Lime zest
- Instead of Avocado: Guacamole (store‑bought), Mashed avocado
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper, Cayenne pepper (pinch)
Equipment Needed
- Veggie Chopper
- Skillet
- Microwave
- Large Mixing Bowl
- Spatula or Wooden Spoon
- Cutting Board
- Measuring Spoons
- Citrus Juicer (optional)
- Cheese Grater (optional)
Critical Steps — Do Not Skip
- Chop vegetables uniformly
- Cool corn before mixing
- Cook chicken to 165°F (74°C)
- Taste and adjust seasoning before final toss
Chef Tips from the Video
- Use fire‑roasted corn for a smoky depth that mimics grilled corn
- Add a handful of chopped cilantro for fresh herb flavor
- Zest the lime before juicing for extra aroma
Troubleshooting
Chicken is still pink or undercooked
Continue cooking over medium heat until internal temperature reaches 165°F (74°C); break up larger pieces.
Salad becomes soggy after a few days
Keep the dressing (mayo, salsa, lime) separate until ready to eat, or add extra shredded cheese to absorb moisture.
Too spicy from jalapeño
Remove seeds before dicing or substitute with a milder pepper; add a splash of extra lime juice to balance heat.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Not recommended; if needed, freeze cooked chicken separately and reheat before assembling.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the chicken a day ahead and store in the fridge
- Keep the avocado‑oil mayo dressing separate until serving to prevent sogginess
- Prep veggies and beans in advance; combine just before eating
Frequently Asked Questions
What is the cultural significance and history of taco salad in Mexican cuisine?
Taco salad blends the classic flavors of a traditional Mexican taco—tortilla‑style spices, beans, corn, cheese, and fresh lime—into a bowl, reflecting the modern, portable eating style that grew popular in the United States during the 1970s as a convenient, all‑in‑one meal.
What are the traditional regional variations of taco salad in Tex‑Mex cuisine?
In Texas, taco salad often includes crispy tortilla strips and a richer ranch‑style dressing, while in California versions you’ll find avocado, grilled corn, and a lighter lime‑cilantro vinaigrette, similar to the version shown by Marianna Moore.
How is taco salad traditionally served in Mexican street food culture?
Street vendors typically serve taco salad in a large bowl or on a plate, topped with fresh lime wedges, shredded cheese, and sometimes a fried tortilla chip for crunch, allowing diners to mix the ingredients themselves.
What occasions or celebrations is taco salad traditionally associated with in Mexican‑American gatherings?
Taco salad is a popular side for Cinco de Mayo parties, backyard barbecues, and game‑day gatherings because it’s easy to make in bulk, colorful, and can be customized to suit many palates.
What authentic ingredients are essential for a classic taco salad versus acceptable substitutes?
Authentic ingredients include ground meat seasoned with chili powder, cumin, and garlic, black beans, fire‑roasted corn, shredded cheddar or Mexican blend cheese, and a lime‑based dressing. Substitutes can be ground turkey, canned corn, dairy‑free cheese, or a yogurt‑based dressing while keeping the flavor profile intact.
What other Mexican dishes pair well with this Chicken Taco Scoopable Salad?
Serve it alongside grilled fajitas, homemade guacamole, salsa fresca, or a side of Mexican rice for a complete Tex‑Mex meal that balances protein, carbs, and fresh vegetables.
What are the most common mistakes to avoid when making Chicken Taco Scoopable Salad?
Common errors include overcooking the chicken so it becomes dry, adding hot corn directly to the salad which wilts the fresh veggies, and mixing the dressing too early which can make the salad soggy. Follow the step‑by‑step timing to keep textures crisp.
Why does this recipe use avocado‑oil mayo instead of regular mayo?
Avocado‑oil mayo provides a clean, buttery mouthfeel and adds heart‑healthy monounsaturated fats without the strong egg flavor of traditional mayo, keeping the salad light yet creamy.
Can I make Chicken Taco Scoopable Salad ahead of time and how should I store it?
Yes—cook the chicken and store it in an airtight container for up to 4 days. Keep the dressing (mayo, salsa, lime) separate and combine just before eating to maintain crunch. The salad stays fresh in the refrigerator for 3‑4 days.
What does the YouTube channel Marianna Moore specialize in?
The YouTube channel Marianna Moore focuses on nutrition‑backed, easy‑to‑prepare meals that emphasize whole foods, high protein, and practical meal‑prep strategies for busy lifestyles.
How does the YouTube channel Marianna Moore's approach to Mexican‑inspired cooking differ from other cooking channels?
Marianna Moore blends scientific nutrition insights with simple, equipment‑light techniques, often highlighting healthier ingredient swaps—like avocado‑oil mayo and ground chicken—while many other channels prioritize traditional recipes without a nutrition focus.
Last updated: August 14, 2026
