
Creamy Chicken Taquito Salad – How to Love Cooking
Creamy Chicken Taquito Salad
The other day I had a craving for creamy chicken taquitos.
After scrolling dozens of delicious recipes online, I realized they required just a little more work that what I expected.
“Oh man, then I have to fry them?” I said to myself, whining dramatically as I am occasionally wont to do.
As much as I love cooking, I sometimes don’t feel like dealing with splattering oil and the lingering aroma of fried heaven in my apartment, no matter what the cuisine.
Don’t get me wrong, I love the smell of funnel cakes and other fried goodies, it’s just when you live in a city apartment, that smell becomes very concentrated and gets into everything.
I learned this the first (and probably last) time I made Polish donuts at home.
So, I opted to simply make a wonderfully creamy salad incorporating the flavors I just couldn’t get out of my mind – garlic, green chili, cayenne, paprika, and tangy, luscious cream cheese.

Creamy Chicken Taquito Salad
This Creamy Chicken Taquito Salad comes together in a cinch and is a great take on your typical chicken salad, which I also love.
(FYI, I have another chicken salad recipe here with blueberries and almonds!)
And for what may be the FIRST time on my site, this a recipe with zero added sugar! Hurrah!
I typically like to add a touch of honey to balance the flavors, but this salad didn’t even need it!
This is a great make-ahead dish. I got about 3-4 servings out of it. Feel free to enjoy it on whatever bread you like, or serve a scoop of it over a bed of greens. I grabbed a whole wheat tortilla, added some romaine lettuce and sliced tomatoes, and made a fancy sandwich wrap.
Roasting the chicken breast in the oven while preparing the rest of the ingredients is a great way to save time. After it cools, I just shred it with two forks and mix it in with everything else. It could not be easier!
And after all that chatting about chicken taquitos, now I really want them. 🙂 For now, I will devour this chicken salad.
Enjoy!
Did you make this?? Please let me know in the comments below or tag me on social media #howtolovecooking! I’d love to know how it went for you!

Creamy Chicken Taquito Salad – How to Love Cooking

Creamy Chicken Taquito Salad
Creamy Chicken Taquito Salad - It's creamy, it's spicy, it's full of all of the wonderful flavors you'd find in a creamy chicken taquito and there is no frying involved!
Ingredients
For the Chicken
- 1 Large Chicken Breast
- 1 TBS Olive Oil
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Pepper
For the Creamy Dressing
- 3 Oz. Cream Cheese (Softened)
- 1 Heaping TBS Greek Yogurt (or Sour Cream) ("Heaping" just means an overflowing scoop.)
- 2 TBS Mild Green Chiles
- 1 Pinch Cayenne Pepper (Make the spiciness to your liking! Add more or none at all!)
- 1/4 tsp. Cumin
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. Oregano
- 1/4 tsp. Paprika
- 1/4 tsp. Salt
- 1/2 Cup Black Beans (I used canned.)
Instructions
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Preheat the oven to 350 degrees F. Place chicken breast on a baking sheet lined with foil, parchment, or silicone.
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Coat the chicken breast on both sides with 1 TBS of olive oil. Mix together the garlic powder, onion powder, paprika, salt and pepper, and sprinkle generously over both sides of the chicken. Bake at 350 F for about 22-25 minutes until completely cooked. (Adjust cooking time for the size of the chicken breasts you are using.)
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Allow the chicken to cool, and shred it with two forks.
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In a mixing bowl, add the soften cream cheese, Greek yogurt, chiles, spices & seasonings, and the shredded chicken. Mix until well combined. Lastly, add the black beans, and toss gently as to not mush them up.
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Your Creamy Chicken Taquito Salad is ready to eat! Enjoy on sandwich bread, on a wrap, or over some salad greens.
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