Description
Shredded Chicken Taco Salad is a vibrant, flavorful dish that combines tender chicken, crunchy veggies, and zesty dressing in one satisfying bowl. Perfect for busy weeknights or summer gatherings, this salad is not only easy to prepare but also customizable to suit any dietary preference. Each bite delivers a delightful crunch and a fiesta of flavors that will have everyone coming back for more!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp taco seasoning
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup lime vinaigrette dressing
Instructions
- Cook the chicken: Place chicken breasts in a slow cooker or Instant Pot with taco seasoning and ½ cup water. Cook on low for 6 hours or high for 3 hours until tender.
- Shred the chicken: Remove the cooked chicken and shred it using two forks.
- Prepare the veggies: Chop lettuce and halve cherry tomatoes.
- Assemble the salad: In a large bowl, layer lettuce, shredded chicken, cherry tomatoes, avocado slices, and shredded cheese.
- Dress and toss: Drizzle with lime vinaigrette and gently toss to combine.
- Serve immediately for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cups (350g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 80mg
Keywords: For quicker prep, use leftover rotisserie chicken. Customize toppings with black beans or corn for added nutrition. Opt for Greek yogurt instead of sour cream to make it healthier.