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

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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!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

1. Preheat the oven to 350 degrees F. Place chicken breast on a baking sheet lined with foil, parchment, or silicone.

2. 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.)

3. Allow the chicken to cool, and shred it with two forks.

4. 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.

5. Your Creamy Chicken Taquito Salad is ready to eat! Enjoy on sandwich bread, on a wrap, or over some salad greens.