Instant POT Cilantro Lime Chicken Taco Salad

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken saves time and money.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is healthier with more protein, while plain yogurt is cost-effective.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: puffed corn snacks

Baked chips reduce fat, while puffed snacks are budget-friendly.

Make the dressing by combining mayonnaise, buttermilk, salsa verde, cilantro, lime juice, garlic, onion powder, garlic powder, salt, black pepper, and red pepper flakes in a blender and pulse until well combined.

Refrigerate the dressing in a mason jar.

Select sauté on the instant pot and add olive oil.

Sauté diced red onions for 3 minutes.

Add diced chicken breasts, diced tomatoes with green chilies, salt, cumin, and black pepper to the instant pot and mix well.

Lock the lid on the instant pot and set to cook for 2 minutes.

Perform a quick release of the pressure after cooking.

Select sauté again and cook until the liquid has cooked off.

Add drained and rinsed black beans and cilantro to the chicken mixture.

Assemble the salad with romaine lettuce and top with the chicken mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens