Chicken Taco Salad Recipe with a Jalapeno and Avocado Greek Yogurt Dressing - A light lunch or dinner idea that is the perfect use for leftover chicken! Prep time is quick making it a great weeknight meal! | The Love Nerds

Chicken Taco Salad with Jalapeno Avocado Salad Dressing

Course Main
Author Maggie @ The Love Nerds


  • Shredded Chicken 1 chicken breast would probably provide chicken for at least 2-3 salads depending on size
  • 16 oz Chicken Broth
  • 1 tbsp Chili pepper
  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • Salad base of choice - Spinach Romaine Hearts, Kale, etc.
  • Cherry Tomatoes
  • Avocado
  • Black Beans
  • Fresh Corn Kernels
  • Tortillas


  1. To cook the chicken: put boneless skinless chicken breasts in the crock pot with chicken broth and seasoning. You want the chicken broth to come to about the top of the chicken. Cook 3- 4 hours on high and 5-6 hours on low. Remove from broth and shred with forks when fully cooked.
  2. Make tortilla bowls: Preheat oven to 375. Choose the shape you want for your bowls. Coat the inside of oven safe bowls with cooking spray and gently press tortilla inside bowl. Then, place bowls on two large baking sheets and bake for 14-16 minutes or until evenly browned. Use tongs to transfer to a wire cooling rack. I used Medium/8" tortillas for the one shown for lunch; Large/10" might be better for dinner.
  3. For the Salad: Combine everything for a yummy taco salad!