Chicken Taco Salad (with creamy jalapeño dressing)

Chicken taco salad with creamy jalapeño dressing is a delicious and easy meal that you can throw together in a snap.

With Cinco de Mayo coming up, I decided to up my Mexican and Tex Mex recipe game. 💃🏼😉🎉 How I did not yet have a chicken taco salad recipe after blogging for four years is beyond me!

This is one of my favorite ways to enjoy Mexican shredded chicken. I made this batch in my Instant Pot (Amazon affiliate), but I include instructions for slow cooker and stove top too. 👌🏻

First of all, I know a lot of you may be skeptical of salads as a main course. This one is solid, stick-to-your-bones satisfying. It has lots of sustenance, which I love.😋👏🏻

Now let’s talk about dressing for a minute. You have lots of options here. Some of my favorite ways to dress this salad:

• guacamole as dressing 🥑
• salsa + sour cream
• salsa + any kind of ranch dressing
• cilantro lime ranch
• creamy jalapeño (👈🏻my personal favorite, pictured here)

I made this dressing recipe to taste like the famous creamy jalapeno at Chuy’s, which is to die for. It is fantastic on this salad and it my top choice, but feel free to use any of the alternatives listed above.🙌🏻

I hope y’all enjoy this recipe! Stay tuned for more Tex Mex goodness.

Tools Used to Make Chicken Taco Salad

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• Instant Pot OR Slow Cooker OR Dutch Oven to make the Mexican shredded chicken
• Two forks fo shredding
• Blender to make the dressing – I am using my stick blender
• Measuring cups and spoons
• Knife and cutting board
• Mason jar, dressing bottle or other lidded storage container

Chicken Taco Salad Recipe

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Chicken Taco Salad (with creamy jalapeño dressing)

Chicken taco salad with cream jalapeño dressing is a delicious and easy meal that you can throw together in a snap. Chicken, avocado, cheddar jack cheese, tomato, black beans over greens.

Course Salad

Cuisine Mexican

Keyword chicken taco salad

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 1

Calories 567 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 4 to 5 ounces Mexican shredded chicken
• 3 cups mixed baby greens
• 1/2 avocado, diced
• 1/4 cup shredded cheddar jack cheese
• 1/4 cup black beans, drained and rinsed (I used canned, but you can use homemade too)
• 1 roma tomato, diced
• 1 serving tortilla chips
• Creamy Jalapeno (or other dressing of choice)

Instructions

1. Make a bed of greens on your plate or in a large bowl, and assemble all ingredients on top.

2. Drizzle with creamy jalapeno or dressing of choice.

Recipe Notes

All amounts of salad toppings are subject to what tastes great to you. If you want more (or less) of something, feel free to change it.

Other ways I have dressed this salad, other than the creamy jalapeno:

• guacamole as dressing
• salsa + sour cream
• salsa + ranch
• cilantro lime ranch

Nutrition Facts

Chicken Taco Salad (with creamy jalapeño dressing)

Amount Per Serving

Calories 567 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 10g63%

Cholesterol 143mg48%

Sodium 658mg29%

Potassium 1395mg40%

Carbohydrates 25g8%

Fiber 11g46%

Sugar 4g4%

Protein 36g72%

Vitamin A 2830IU57%

Vitamin C 55.9mg68%

Calcium 279mg28%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.