Instant Pot or Slow Cooker Chicken Taco Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken breast cooked in a slow cooker or Instant Pot, served over romaine lettuce with tomatoes, avocado, cheese, tortilla chips, and ranch dressing. A hearty, Tex-Mex main course salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp seasoned salt
- 1 tsp pepper
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ cayenne pepper
- 2 pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 12 cups chopped romaine lettuce
- 1 cup diced tomatoes
- ½ cup diced green onions
- 1 large avocado, sliced
- 3 oz Fritos or tortilla chips
- ¾ cup grated cheese
- 12 Tbsp ranch salad dressing (or I like the Bolthouse Cilantro Avocado Dressing)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1135mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1097mg
- Calcium
- 227mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.