Chicken Taco Salad Recipe

Introduction

This Chicken Taco Salad is a flavorful and easy meal perfect for busy weeknights. Tender shredded chicken seasoned with a blend of spices is served over crisp romaine and topped with your favorite fresh ingredients.

Ingredients

• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup chicken broth
• 9 cups torn romaine
• Optional toppings: sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions, salad dressing of your choice

Instructions

1. Step 1: Mix all the seasonings together in a small bowl. Rub the seasoning blend evenly over the chicken breasts.
2. Step 2: Place the seasoned chicken in a 3-quart slow cooker and add the chicken broth. Cover and cook on low for 3 to 4 hours, until the chicken is tender.
3. Step 3: Remove the chicken from the slow cooker and let it cool slightly. Shred it with two forks.
4. Step 4: Arrange torn romaine on plates and top with the shredded chicken. Add your choice of toppings and dressing before serving.

Tips & Variations

• For extra flavor, marinate the chicken with the seasoning blend for 30 minutes before cooking.
• Use leftover rotisserie chicken to save time and skip slow cooking.
• Try different salad dressings like a creamy cilantro lime or a classic ranch for variation.
• Add black beans or corn to the salad for added texture and nutrition.

Storage

Store any leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or on the stovetop. Keep salad components separate for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without a slow cooker?

Yes, you can bake the seasoned chicken breasts in a covered dish at 375°F (190°C) for about 25-30 minutes until cooked through, then shred the chicken as directed.

What salad dressing works best with Chicken Taco Salad?

Dressings like cilantro lime, ranch, or a simple vinaigrette complement the spices nicely. Feel free to choose your favorite or keep it light with a squeeze of fresh lime juice.

Chicken Taco Salad Recipe

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★★★★★

4.9 from 299 reviews

• Author: Hugo
• Total Time: 3 hours 10 minutes
• Yield: 4 to 6 servings 1x

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Description

A flavorful and easy chicken taco salad made with slow-cooked seasoned chicken breast served over crisp romaine lettuce and topped with your favorite fresh additions like avocado, cheddar cheese, and tomatoes. Perfect for a light yet satisfying meal with a delicious southwestern twist.

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Ingredients

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Seasoning Blend

• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon seasoned salt
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes

Main Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup chicken broth
• 9 cups torn romaine lettuce

Optional Toppings

• Sliced avocado
• Shredded cheddar cheese
• Chopped tomato or halved cherry tomatoes
• Sliced green onions
• Salad dressing of your choice

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Instructions

1. Prepare the seasoning mix: In a small bowl, thoroughly mix the chili powder, ground cumin, seasoned salt, black pepper, white pepper, ground chipotle pepper, paprika, dried oregano, and crushed red pepper flakes until well combined to create a flavorful taco seasoning.
2. Season the chicken: Rub the prepared seasoning blend evenly over the boneless skinless chicken breasts, ensuring each piece is well coated with the spices for maximum flavor.
3. Slow cook the chicken: Place the seasoned chicken breasts into a 3-quart slow cooker. Pour in 1 cup of chicken broth to add moisture. Cover and cook on low heat for 3 to 4 hours until the chicken is tender and easily shredded with a fork.
4. Shred the chicken: Once cooked, remove the chicken breasts and allow them to cool slightly so they are safe to handle. Using two forks, shred the chicken into bite-sized pieces for the salad.
5. Assemble the salad: Arrange the torn romaine lettuce on a large serving platter or individual bowls. Top with the shredded chicken and your choice of optional toppings such as sliced avocado, shredded cheddar cheese, chopped tomatoes or cherry tomatoes, and sliced green onions. Drizzle with your favorite salad dressing to finish.

Notes

• You can substitute the slow cooker method by cooking the chicken in a covered skillet over low heat if you prefer faster results, cooking until tender.
• For a spicier kick, increase the crushed red pepper flakes or add fresh jalapeños as a topping.
• This salad works well with other greens such as iceberg or mixed greens if romaine is unavailable.
• Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 3 to 4 hours
• Category: Salad
• Method: Slow Cooking
• Cuisine: Mexican-American

Keywords: chicken taco salad, slow cooker chicken, easy taco salad, southwestern salad, shredded chicken salad