Go Back
Creamy Chicken Taquito Salad, Creamy Chicken Salad

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


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.)


  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.