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chicken taco salad

Chicken Taco Salad

Try this easy chicken taco salad recipe packed with shredded chicken, queso, and summer's freshest veggies for a satisfying dinner.

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Prep Time 15 minutes
Cook Time 4 hours
Course Salad
Cuisine Mexican, texmex
Servings 6 servings
Calories 400 kcal

Equipment

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, diced
    1/4 cup White onion, chopped
    1 Jalepeno, diced
    1/4 cup Cilantro, chopped
    1/2 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

Serving: 1SaladCalories: 400kcal
Keyword crockpot chicken, tacosalad
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