Description
Shredded Chicken Taco Salad is a colorful and satisfying dish combining tender shredded chicken, fresh veggies, and zesty taco flavors. Perfect for busy weeknights or casual gatherings, this salad can be customized with your favorite ingredients, making it both versatile and visually appealing. Each bite delivers a delightful mix of textures and tastes that will keep you coming back for more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp taco seasoning
- 6 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup corn (fresh or canned)
- 1 ripe avocado (diced)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
Instructions
- Cook the chicken: In a slow cooker or Instant Pot, combine chicken breasts, taco seasoning, and 1/2 cup water. Cook on high for about 4 hours in the slow cooker or for 10 minutes in the Instant Pot until tender.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the pot.
- Prepare veggies: Chop lettuce into bite-sized pieces, halve cherry tomatoes, and dice avocado.
- Assemble the salad: In a large bowl, layer chopped lettuce first. Top with shredded chicken, corn, tomatoes, and shredded cheese. Add diced avocado and drizzle with sour cream or Greek yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: Approximately 10 minutes or up to 4 hours
- Category: Main
- Method: Slow Cooking/Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 80mg
Keywords: For added protein and flavor, consider incorporating black beans into your salad. Feel free to swap toppings such as jalapeños for heat or different dressings like ranch or lime vinaigrette to suit your taste.