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Shredded Chicken Taco Salad with Chipotle Ranch Crema
Shredded chicken taco salad with chipotle ranch crema is shredded chicken layered on a delicious taco salad packed with fresh veggies and drizzled with a Chipotle Ranch Crema.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course, Salad
Cuisine:
American, Mexican
Servings:
5
Calories:
759
kcal
Author:
Lauren Allen
Ingredients
2
pounds
slow cooker shredded chicken
2-3
romaine hearts
, chopped (about 9 cups of chopped lettuce)
1
cucumber
, peeled and sliced
1
large
red bell pepper
(or yellow), diced
3
green onions
, chopped
2-3
Roma tomatoes
, chopped
1
avocado
, peeled, seeded and chopped
15
ounce can
black beans
, drained and rinsed
15
ounce can
corn
, drained and rinsed
1/2
cup
fresh cilantro
, chopped for topping
tortilla strips
, for topping
Chipotle Ranch Crema:
1 1/2
Tablespoons
Hidden Valley Original Ranch dressing mixes
3/4
cup
plain Greek yogurt
1/2
cup
mayonnaise
1/2
chipotle chili powder
1/4
teaspoon
granulated sugar
1
Tablespoon
lime juice
salt and freshly ground black pepper
to taste
Instructions
Make the chipotle ranch cream by combining all ingredients and mixing until smooth. This can be made a few days in advance.
For the tacos salads, place a big handful of lettuce in the bottom of each serving bowl.
Top with a spoonful of black beans, corn, tomatoes, avocado, cucumber, green onions, and bell pepper.
Add a big spoonful of shredded taco chicken. Top with some chopped cilantro and tortilla strips.
Drizzle with chipotle ranch crema. Top with tortilla strips of crushed tortilla chips.
Nutrition
Serving:
5
g
|
Calories:
759
kcal
|
Carbohydrates:
43
g
|
Protein:
62
g
|
Fat:
39
g
|
Saturated Fat:
7
g
|
Cholesterol:
185
mg
|
Sodium:
1135
mg
|
Potassium:
1467
mg
|
Fiber:
11
g
|
Sugar:
9
g
|
Vitamin A:
5785
IU
|
Vitamin C:
60.2
mg
|
Calcium:
114
mg
|
Iron:
3.6
mg
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