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Chipotle Chicken Taco Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 serving
Calories 373 kcal


Chipotle Honey Chicken

  • 1 tbsp Honey
  • 1 tbsp Chicken Broth
  • 1/8 tsp Salt
  • 1 clove Garlic Clove minced
  • 1/4 tbsp Lime
  • 1/2 tbsp Adobo Sauce from a can of chipotle peppers
  • 1/4 Chipotle Pepper
  • 1/2 Chicken


  • 3/4 cup Green Cabbage shredded
  • 1/2 Carrot shredded
  • 1/4 Bell Pepper sliced
  • Tortilla Chips gluten free
  • 1/2 Avocado sliced


  • In an Instant Pot, stir together the honey, chicken stock, salt, garlic, lime juice, adobo sauce and chipotle pepper. Add the chicken breasts, turn to coat
  • Place lid on pot, cook for 3 minutes.
  • Shred the chicken- Remove the chipotle pepper using tongs and discard. Using two forks, shred the chicken into strips. Alternatively, you can transfer to a clean bowl and shred in seconds using an electric hand mixer.
  • Place the chopped vegetables and chicken onto a plate, and spoon 2 tablespoons of sauce over.
  • Sprinkle with tortilla strips and avocado, toss it all up


Serving: 1servingCalories: 373kcalCarbohydrates: 33.4gProtein: 25.5gFat: 16gFiber: 9g