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Shredded Chicken Taco Salad with Chipotle Ranch Crema Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 78 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (assuming chicken is pre-cooked)
  • Total Time: 10 minutes
  • Yield: 5 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican

Description

This vibrant Shredded Chicken Taco Salad with Chipotle Ranch Crema combines the smoky, spicy flavors of shredded slow cooker chicken with fresh vegetables and a creamy, tangy chipotle ranch dressing. It's a quick and flavorful meal perfect for lunch or dinner, featuring a colorful mix of lettuce, black beans, corn, avocado, and crunchy tortilla strips that add satisfying texture.

Ingredients

Salad Ingredients

  • 2 pounds slow cooker shredded chicken
  • 2-3 romaine hearts, chopped (about 9 cups)
  • 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 mix
  • 3/4 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon granulated sugar
  • 1 Tablespoon lime juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chipotle Ranch Crema: In a medium bowl, combine the Hidden Valley Original Ranch dressing mix, plain Greek yogurt, mayonnaise, chipotle chili powder, granulated sugar, and lime juice. Mix until smooth and well blended. Season with salt and freshly ground black pepper to taste. This dressing can be made ahead of time and refrigerated for up to a few days.
  2. Assemble the Salad Base: Begin by placing a large handful of chopped romaine lettuce into the bottom of each serving bowl, creating a fresh, crisp foundation for the salad.
  3. Add Vegetables and Beans: Top the lettuce with spoonfuls of black beans, corn, diced tomatoes, chopped avocado, sliced cucumber, green onions, and diced bell pepper. These colorful ingredients add texture, flavor, and nutrition to each serving.
  4. Add Shredded Chicken: Spoon a generous amount of the slow cooker shredded taco chicken over the layered salad ingredients, ensuring each bowl has plenty of protein-packed chicken.
  5. Finish with Toppings and Dressing: Garnish each salad with chopped fresh cilantro and crispy tortilla strips for added crunch. Drizzle the prepared chipotle ranch crema over the top and if desired, sprinkle additional crushed tortilla strips to enhance texture and flavor. Serve immediately.

Notes

  • The shredded chicken can be prepared in advance using a slow cooker with chicken breasts or thighs seasoned with taco spices.
  • For a spicier crema, increase the chipotle chili powder to taste.
  • To make this salad vegetarian, omit the chicken and add extra black beans or grilled vegetables.
  • Use gluten-free tortilla strips if you need the salad to be gluten-free.
  • Leftovers can be stored in the refrigerator for up to 2 days; add tortilla strips just before serving to maintain crunch.

Find it online: https://ivysrecipes.com/shredded-chicken-taco-salad-with-chipotle-ranch-crema-recipe/