Instant Pot Chicken Taco Salad—seasoned, tender slices of chicken served atop a bed of romaine lettuce with tomatoes, Fritos, green onions, avocados, cheese and dressing. Chicken is cooked in your Instant Pot or slow cooker.
SLOW COOKER Chicken Taco Salad instructions in the recipe card below.
Instant Pot Chicken Taco Salad
This recipe for slow cooker or instant pot chicken taco salad is so easy but it tastes so good. This is a perfect summer dinner that will leave you feeling satisfied but not stuffed.
My favorite part of this salad is the Frito chips and the avocados. I also loved the Bolthouse Cilantro Avocado Dressing that I served drizzled on top. It’s a refrigerated dressing you can find by the produce at your grocery store. You can use regular ranch or a dollop of sour cream instead.
I used fresh chicken breasts for this recipe. But you can easily use frozen chicken breasts (increase IP time to 18 minutes and slow cooker to 6 hours). Make sure to slice your chicken breasts across the grain for ultimate tenderness! Alternately, you can shred the chicken.
Pro tip! Make a double batch of the chicken part of this recipe. It won’t take any longer but then you can use the leftover chicken for tacos, sandwiches, enchiladas, burritos or quesadillas for another meal another day.
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Instant Pot or Slow Cooker Chicken Taco Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus 5 minute NPR)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Seasoned, tender slices of chicken served atop a bed of romaine lettuce with tomatoes, Fritos, green onions, avocados, cheese and dressing. Chicken is cooked in your Instant Pot or slow cooker.
Ingredients
For the chicken:
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp seasoned salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 cayenne pepper
- 2 pounds boneless skinless chicken breasts
- 1 cup chicken broth
For the salad:
- 12 cups chopped romaine lettuce
- 1 cup diced tomatoes
- 1/2 cup diced green onions
- 1 large avocado, sliced
- 3 oz Fritos or tortilla chips
- 3/4 cup grated cheese
- 12 Tbsp ranch salad dressing (or I like the Bolthouse Cilantro Avocado Dressing)
Instructions
For the Instant Pot:
- In a small bowl combine the chili powder, cumin, seasoned salt, pepper, paprika, oregano and pepper. Take the mixture and rub it all over the chicken breasts until they are coated well. Place the chicken in the Instant Pot. Pour in the chicken broth.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes.
- While the chicken is cooking prepare the salad ingredients.
- When time is up on Instant Pot let it sit for 5-10 minutes then move the valve to venting. Remove the chicken and place it on a cutting board. Use a serrated knife to slice the chicken into across the grain.
- Serve chicken on top of romaine lettuce surrounded by other toppings and your favorite dressing.
For the Slow Cooker:
- In a small bowl combine the chili powder, cumin, seasoned salt, pepper, paprika, oregano and pepper. Take the mixture and rub it all over the chicken breasts until they are coated well. Place the chicken in the slow cooker. Pour in the chicken broth.
- Cover and cook on low for 4-6 hours.
- Prepare the salad ingredients. Remove the chicken and place it on a cutting board. Use a serrated knife to slice the chicken into across the grain.
- Serve chicken on top of romaine lettuce surrounded by other toppings and your favorite dressing.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart with no changes.
Recipe adapted from Taste of Home
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you use Boneless skinless chicken thighs? If so is there a different cooking time?
15 minutes should work great for chicken thighs.
Hi Karen,
I made this quick summer meal the other day. I made lots of chicken and used the left over breasts for chicken salad sandwiches the next day. Also great way to use up some vegetables on hand, thanks! Sandra
Yum that sounds so great!