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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
