Summer and salads go hand in hand.  If you ever want something satisfying, yet refreshing, you’ll want to turn to this recipe. Just wondering… is it legal to call something so good a salad?  My meat and potato family even rave about this one.  It’s nice to make a whole meal out of this salad, but then again, it’s also great to have leftovers to eat every single day of the week.  Although I usually make this in the instant pot, I’ve included a crock pot version.  Either way, it’s sooo easy, and oh sooo yummy! 

 

 

Chicken Taco Salad (Instant Pot or Slow Cooker)
Serves 6
Write a review
Print
Chicken and Sauce
  1. 1 (15-ounce) can diced tomatoes
  2. 1/2 cup diced yellow or white onion
  3. 2 tablespoons tomato paste
  4. 3 cloves garlic, finely minced
  5. 1 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/2 teaspoon coriander
  8. 1/2 teaspoon cocoa powder
  9. 1 teaspoon cumin
  10. 2 teaspoons chili powder
  11. 1 to 2 pounds boneless, skinless chicken breasts
  12. Salad
  13. 10 to 12 cups chopped romaine salad
  14. 1 can black beans, rinsed and drained
  15. 1 cup chopped cilantro
  16. 3 to 4 green onions, chopped
  17. 1 cup canned or fresh corn kernels
  18. 1 to 2 cups halved cherry tomatoes
  19. 1 cup Cheddar or Monterey Jack, cubed or shredded
  20. 1 to 2 avocados, diced
  21. Lime wedges for serving, optional
  22. Tortilla chips for serving
  23. Salad dressing, of your choice for serving
Instant Pot Pressure Cooker
  1. Combine all the ingredients for the sauce, except the chicken, in an electric pressure cooker and stir. Add the chicken to the sauce. Cook on high pressure for 9 minutes Let the pressure naturally release.
Slow cooker
  1. Combine all the ingredients for the sauce, except the chicken, in a slow cooker and stir well. Add the chicken to the sauce. Cook on low for 4-5 hours or high for 2-3 hours.
To Prepare
  1. When the chicken is finished cooking, remove and dice or shred into small pieces.
  2. Puree the sauce (with an immersion or regular blender) until smooth. For the salad, either toss all the salad ingredients together in a bowl, including the chicken, or serve all the ingredients separately so everyone can build their own salad.
  3. Drizzle the salad with the pureed tomato sauce and your favorite creamy salad dressing. Serve with crushed tortilla chips and lime wedges.
Adapted from www.melskitchencafe.com
Adapted from www.melskitchencafe.com
My Kitchen Thoughts http://mykitchenthoughts.com/

Leave a Reply