Salad is such a fun and tasty dinner to prepare during the summer, especially with all those fresh veggies from the garden or the farmer’s market. Chicken taco salad is a big hit with everyone in our house, and guess what? It’s so delicious that it doesn’t even need salad dressing! Just imagine slow-cooked seasoned shredded chicken, yummy pico de gallo, and a mix of cotija and cheddar cheeses. Top it off with a dollop of Mexican crema or sour cream, a drizzle of taco sauce, and a squeeze of fresh lime juice. If you’re on the lookout for a tasty chicken taco salad recipe, you’ve come to the right place!
What is Pico de Gallo?
Pico de gallo, or salsa fresca, is a bright, chunky Mexican condiment made from fresh ingredients. The name means “rooster’s beak” in Spanish, which sounds pretty fun, right? Some say it’s because it used to be eaten by pinching it between your fingers, like a little peck, while others believe the name highlights the spicy bite from the chilies. Regardless of its odd literal translation, pico de gallo is all about freshness and simplicity.
It has just five main ingredients: ripe tomatoes, onions, fresh cilantro, jalapeño, and lime juice, all finely chopped and tossed together. Unlike the smooth sauces such as traditional salsas, pico de gallo is always raw and keeps a nice, chunky texture. This makes it not just a dip with crunchy tortilla chips but a refreshing topping for tacos, grilled meats, and of course, our chicken taco salad!
Pico de gallo Ingredients:
Tomatoes give it juiciness and a touch of sweetness. Roma tomatoes are the way to go for their firm texture.
Onions add that lovely crunch and a bit of sharpness. White onions are the classic choice.
Cilantro brings in a bright, herbal flavor that balances all the tangy lime and spicy peppers.
Jalapeños pack in the heat and depth, and you can adjust how much you use based on your taste!
Lime juice ties everything together with a zesty kick and helps keep everything fresh.
Not only is pico de gallo delicious, but it’s also healthy! It’s usually around 20–30 calories per serving and packed with vitamins from the fresh veggies. Tomatoes are full of lycopene, onions have wonderful anti-inflammatory properties, and lime juice gives you a nice boost of vitamin C. It’s also naturally gluten-free, vegan, and keto-friendly, making it great for many different dietary styles!
Preparation, Servings, and Storage
Chicken taco salad is simple to prepare in as little as 10 minutes after the chicken is shredded. The chicken slow cooks for at least four hours for a juicy, tender shredded chicken. This recipe yields six delicious salads that can be served right away or prepped for lunches for the week. I always get a little excited if there are leftovers because this salad is just as fantastic the next day! If you do have leftovers, just refrigerate everything separately for up to four days. To enjoy the leftover chicken, microwave it for about a minute before adding it to the fresh ingredients.
If You’re a fan of Salad Recipes, You’ll Love These Too! Try:
Southwest Chicken Salad with Cilantro Lime Dressing
Chicken Taco Salad
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Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tbsp Taco seasoning
Pico
- 1 Roma tomato, diced
- 1/4 cup White onion, chopped
- 1 Jalepeno, diced
- 1/4 cup Cilantro, chopped
- 1/2 Lime, juiced
Salad and toppings
- 1-2 Romaine lettuce, chopped
- 1 Jalepeno, sliced
- 1 Avocado, sliced
- 1/4 cup Cotija cheese
- 1/2 cup Sharp cheddar cheese, freshly shredded
- 1/2 Lime (the other half of the lime used in the pico), cut to serve with the salad
- 4 tbsp Sour cream
- Taco sauce
Instructions
- Place the chicken breasts into a crockpot on low heat.
- Add the taco seasoning and 1/2 cup of water to the crockpot and slow cook the chicken for four hours.
- Remove the chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker and keep warm until ready to serve.
Pico
- In a small mixing bowl, combine 1 Roma tomato, diced1/4 cup White onion, chopped1 Jalepeno, diced1/4 cup Cilantro, chopped1/2 Lime, juiced
- Refrigerate until ready to serve.
Salad
- Fill each salad bowl with romaine lettuce.
- Add jalepeno, avocado, cotija cheese, cheddar cheese, and 1/4 cup of shredded taco chicken to each bowl.
- Top off with a dollop of sour cream and drizzle of taco sauce. Serve immediately with a few lime wedges and tortilla chips.
Nutrition
