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Chicken Taco Salad

Yield: 4 taco salads
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 14.5 oz. petite diced tomatoes with chilies
  • 1/2 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teasoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 4 Ole Xtreme High Fiber Tortillas
  • Lettuce
  • 1/2 cup reduced-fat Mexican cheese, shredded

Instructions

For the Instant Pot:

  • Preheat oven to 350 degrees F. (This is for the tortilla bowls)
  • Add the chicken, petite diced tomatoes with chilies, chicken broth, chili powder, onion powder, garlic powder, cumin, oregano and salt to the Instant Pot.
  • Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
  • While the chicken is cooking add the tortillas to a taco shell mold and put in the oven for 15 minutes.
  • When the time is up for the chicken let the pressure manually release for 10 minutes, then release the pressure and remove the lid. Shred the chicken with two forks.
  • Place lettuce in the bowls, then add the chicken and cheese.

For the slow cooker:

  • Add the chicken, petite diced tomatoes with chilies, chicken broth, chili powder, onion powder, garlic powder, cumin, oregano and salt to the slow cooker. Cook on low for 4 hours.
  • Preheat the oven to 350 degrees F. when the chicken is almost done cooking. Add the tortillas to a taco shell mold and put in the oven for 15 minutes.
  • Shred the chicken with two forks.
  • Place lettuce in the bowls, then add the chicken and cheese.