How To Make Healthy Taco Salad With Instant Pot "Rotisserie" Chicken | Audrey Johns

ground turkey

🥗Healthier: lean ground chicken

💰Cheaper: canned beans

Canned beans provide protein and fiber at a lower cost.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: tortilla chips

Whole wheat tortillas add fiber and nutrients.

Start by cooking chicken in the Instant Pot breast side down to get color and flavor.

Add sliced onion to the Instant Pot for flavor, not for eating.

Brown the onion and chicken, adding water to scrape the bottom and pick up drippings.

Sprinkle in 1 teaspoon each of paprika, chili powder, and cumin, along with salt and pepper.

Close the Instant Pot and cook for 30 minutes with a 10-minute natural pressure release.

Prepare tortilla bowls by spraying a dish with olive oil and baking the tortillas.

In a bowl, mix romaine lettuce, defrosted frozen corn, cherry tomatoes, green onions, and olives.

Top the salad with cooked chicken, cheddar cheese, and jalapeno avocado dressing.

Make a dressing with lime juice, Greek yogurt, almond milk, garlic, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens