Best 13 Chipotle Chicken Taco Salads Recipes

CHIPOTLE CHICKEN TACO SALADS

Steps:

• Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
• Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.

CHIPOTLE CHICKEN TACO SALAD

Steps:

• Dressing: Combine first 7 ingredients, stirring well.
• Salad: Combine lettuce and remaining ingredients in a large bowl.
• Drizzle dressing over salad; toss gently to coat.
• Serve immediately.

CHIPOTLE CHICKEN MEATBALL TACOS

Steps:

• Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a potato masher or fork to make a paste. Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper; mix with your hands until just combined. Brush a large baking sheet with 1 tablespoon olive oil. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet. Refrigerate 15 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt. Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings. Photograph by Andrew Purcell

MANGO CHIPOTLE CHICKEN TACO SALAD

Steps:

• Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
• Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.

CHIPOTLE CHICKEN SALAD TACOS

Steps:

• The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
• Season generously with salt, usually about a generous 1/4 teaspoon.
• Add the cabbage, carrot, onion, cilantro and chicken.
• Toss everything together and let stand for 15 minutes.
• Taste and season with additional salt if necessary.
• Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
• Serve with warm tortillas.

CHICKEN TACOS WITH CHIPOTLE

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES

Steps:

• Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
• Mix together the ingredients for the dressing.
• Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
• Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

CHIPOTLE CHICKEN TACOS WITH RADISH SALAD

Steps:

• Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.

BASIC CHIPOTLE CHICKEN TACOS

Steps:

• Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
• Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in the skillet using 2 forks and serve in corn tortillas.

CHIPOTLE RANCH CHICKEN TACOS

Steps:

• Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.

CHIPOTLE CHICKEN SALAD

Steps:

• Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.

COPYCAT CHIPOTLE CHICKEN RECIPE IN THE INSTANT POT

Steps:

• In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
• Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
• Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
• When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
• Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken.
• You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
• To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.

CHIPOTLE TACO SALAD

Steps:

• In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
• Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.