Chicken Taco Salad With Creamy Chipotle Dressing

Chicken Taco Salad with Creamy Chipotle Dressing is delicious hearty salad, packed with flavor from the chicken, black beans, avocado and creamy spicy chipotle dressing.

Taco Salad is one of my favorite kind of salads because it doesn’t feel like you’re eating a salad. You get all that taco-y flavor and you get in a handful of veggies doing it!

I remember being a kid and ordering a taco salad (maybe it was mostly so I could enjoy the deep fried shell, but we won’t focus on that). This latest version is hitting the spot for me. It’s light on the belly, yet flavorful enough to satisfy your tastebuds.

I seasoned the chicken simply and cooked that in the skillet, but you could use leftover grilled chicken too. The creamy dressing comes together in the blender in no time and can be made in advance.

Super creamy from plain Greek yogurt! Mmmmm…..

The tortilla shell bowls are totally optional, but they were a big hit so if you have time, I think they are a fun way to enjoy a salad.

I used whole wheat which when toasted into the shell form sort of tasted like a wheat thin. The kids enjoyed breaking off pieces to eat with the salad or dip in salsa.

If you’ve never tried canned chipotle peppers, please keep in mind that they contain a good amount of heat. I used a small pepper, about the size of two teaspoons and it was the perfect amount!

So yeah, tacos salads are on my menu rotation pretty regularly- you can change them up with different proteins and dressing. What have you been loving lately?

There are so many great recipes on Facebook these days. I circulate a lot on my page so please join it for more meal ideas (if you are already on Facebook that is).

Looking for more salads?

• The Best Classic Chopped Salad
• Slow Cooker Turkey Taco Meat + Taco Salad
• Berry and Herb Salad with Lemon Vinaigrette
• Kale and Tuna Salad with Avocado and Mint
• Chili Shrimp and Strawberry Kale Salad With Honey Dijon Dressing

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HELPFUL TOOLS USED IN MAKING THIS DISH AND RELATED LINKS:

You’ll need some basic ramekins (or something similar that is oven safe) if you want to make the tortilla shell. I just cover them in foil, brush the tortilla with oil and form it around the dish.

A good blender is helpful, not just for this, but so many other recipes. I used my mini twist jar attachment that came with my Blendtec. It’s the perfect size for single portions of smoothie or a small batch of dressing like this one.

5.0 from 1 reviews

Chipotle Taco Salad

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Melanie F. | Nutritious Eats

Recipe type: Salad

Serves: 4

Ingredients

• For the chicken:
• 2 chicken breasts
• ¼ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• For the salad:
• 4 cups chopped romaine
• 2 cups chopped kale
• ¾ cup diced cherry tomatoes
• ¾ cup black beans, drained (use the rest as needed for those who want more)
• ¾ cup corn (frozen, defrosted)
• ½ cup shredded cheese
• ⅓ cup sliced red onion
• 1 large avocado or 2 small, diced
• chopped fresh cilantro for topping
• salsa
• baked tortilla shell as the bowl- optional (see instructions)
• whole wheat tortillas
• extra virgin olive oil
• For the dressing (double if desired):
• ½ cup Greek yogurt
• 2 tablespoons lime juice
• 2 teaspoons chipotle in adobo sauce (from the canned peppers)
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• 1 tablespoon olive oil
• ¼ cup cilantro

Instructions

1. Combine all salad ingredients in a bowl (romaine through cilantro).
2. For the chicken: combine ¼ teaspoon of the following spices: salt, cumin, chili powder and garlic powder in a small bowl. Sprinkle all over both sides of chicken. Cook on a grill or skillet over medium high heat in 2 teaspoons of oil, 6-7 minutes per side or until juices run clear.
3. For the tortilla shell: brush whole wheat tortillas with olive oil. Place foil over ramekins. Spray foil with cooking spray. Brush one side of tortilla with olive oil. Lay tortilla (oil side down) over the top of foil and using hands mold down over the ramekin. Lightly brush the top of the tortilla with oil and bake for 7 minutes at 375 degrees. Remove tortilla bowls from ramekins, flip over and bake an additional 3 minutes.
4. For the dressing: blend all dressing ingredients (yogurt through olive oil) in a blender. Transfer to a bowl.
5. When ready to serve, spoon salad into taco shell bowls or regular bowls if not using tortilla shells, drizzle dressing over top, top with salsa if desired.

Notes

Double the dressing recipe if plan to use more salad greens. It will keep for days in an airtight jar.

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