Chicken Taco Salad

Chicken Taco Salad

Nov 03, 2023Micah Wexler


For the Salad:

  • 2 cups arugula
  • 2 cups radicchio, chopped
  • 2 cups endive, chopped
  • 2-3 Pasture Project Spicy Bomba Chicken Breasts, cooked and chopped (following package instructions)
  • 1-2 avocado, diced
  • 1 cup hand-crushed tortilla chips
  • 1 cup Pepadew peppers, sliced
  • 2 Persian cucumber, chopped


For the Dressing:

  • 1/2 cup crème fraîche
  • ½ cup red wine or sherry vinegar
  • 1/2 cup avocado oil
  • Hot sauce (such as Tapatio) to taste


For the Topping:

  • Colby Jack cheese, microplaned



  1. Prepare the Dressing:
    • In a small bowl, whisk together the crème fraîche, red wine or sherry vinegar, and avocado oil until well combined.
    • Add hot sauce to taste. Start with a small amount and adjust according to your preferred level of spiciness.
  2. Assemble the Salad:
    • In a large salad bowl, combine the arugula, radicchio, endive, chopped Pasture Project Spicy Bomba Chicken Breasts, diced avocado, hand-crushed tortilla chips, Pepadew peppers, and chopped Persian cucumber.
  3. Dress the Salad:
    • Drizzle the dressing over the salad. Start with a portion of the dressing and add more to taste. Toss the salad gently to coat all the ingredients with the dressing.
  4. Plate the Salad:
    • Divide the dressed salad among individual plates.
  5. Finish with Cheese:
    • Using a microplane grater, finely grate Colby Jack cheese over the top of each plated salad.

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