Description
This chicken taco salad is a much tastier, and healthier version of the typical taco salad you will find in restaurants. Romaine lettuce is loaded with a saucy chicken taco meat that’s make in the instant pot + all of your favorite taco fixings. Easy to make and perfect for a weeknight meal.
Ingredients
- 1 batch of instant pot chicken taco meet (Click for the recipe)*
- Salad
- 1 to 3 heads romaine lettuce, finely chopped, rinsed and dried (about 1 head per person)
- 1 to 2 cans sliced black olives, drained
- Handful of cilantro leaves
- 1/3 to 1/2 red onion, sliced
- 6 ounces cherry tomatoes, sliced (or any kind of tomato)
- Cotija cheese, crumbled (or use shredded cheddar cheese, pepper jack or whatever you like)
- Optional: Tortilla strips, or crushed tortilla chips**
- Topping/”dressing”
- A few dollops of light sour cream
- 2 ripe avocados
- Juice of 1 lime
- garlic powder, to taste
- salt, to taste
Instructions
- Make the instant pot chicken taco meat: As stated in the notes you can either make this recipe the same time as you make the salad (add 20 minutes on to your cook time), it’s very hands off and easy to make so it’s doable. OR you can make the chicken taco meat in advance making this recipe a great for weeknights.
- Prepare the veggies: If making the taco meat at the same time as the salad while it’s cooking prepare all your veggies as stated above. Also keep in mind that the amounts written are a rough estimate, you can use any amount of veggies or toppings you prefer.
- Make the guacamole topping/dressing: scoop the flesh of the avocados into a medium mixing bowl, mash with a fork or a potato masher. Add lime juice, garlic powder to taste, and salt to taste, set aside.
- Reheat the chicken taco meat: If you made the chicken taco meat in advance you can reheat it in the microwave. OR you can eat the chicken cold, which is just as good…and prevents the lettuce from wilting.
- Assemble: Add the romaine lettuce to a serving bowl or individual bowls. Top the lettuce with as much taco chicken meat as you want, all of the veggies, crushed tortilla chips (if using), and crumbled cotija cheese. Add a good dollop for two of sour cream and the guacamole (these our the dressings).
- Serve: serve the salad immediately. Toss just before serving or eating for a nice coating of the chicken taco meat juices, guacamole, and sour cream on all the veggies. This salad is best assembled just before eating it, but the chicken taco meat will keep in the fridge for up to 1 week.
Notes
*Instant Pot Chicken taco meat I suggest making a batch of the chicken taco meat in advance and making it into tacos (you will have plenty of meat for both meals), or as meal prep – then using the leftover chicken taco meat make the salad. You totally can make both at the same time as the instant pot method only takes 20 minutes to make, but having that already cooked makes the salad a breeze and a great weeknight meal. Just keep in mind that if you do make the chicken meat at the same time as the salad you will need to add 20 minutes onto your total cook time.
Slow cooker: There are directions for a slow cooker method in the notes of the chicken taco meat recipe.
Tortilla chips: tortilla chips are not pictured on the salad because of a photo styling decision, and TBH I didn’t miss them, you get enough crunch from the romaine. Feel free to add some, they are very tasty!
