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Slow Cooker Carnitas Taco Salad in a white bowl
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4.67 from 3 votes

Carnitas Taco Salad

Carnitas Taco Salad is a Monday-friendly solution to a Saturday-worthy taco craving. Pack the salads with any vegetables you like and finish them with crispy slow cooker carnitas pork and crumbled tortilla chips.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Tex Mex
Keyword: easy salad, easy salad recipe, Entree Salad, herb salad dressing, salad recipe, tex mex
Servings: 4 servings
Author: Jess Smith via Inquiring Chef

Equipment

  • Mixing Bowl
  • Whisk

Ingredients

  • 8 ounces Romaine Lettuce, chopped
  • 4 cups Slow Cooker Crispy Pork (recipe here)
  • 1 Avocado, sliced
  • 1 cup Cherry Tomatoes, chopped
  • 1/4 Red onion, thinly sliced
  • 1 cup Corn, frozen or fresh
  • 4 ounces Tortilla Chips

Southwestern Honey Mustard Vinaigrette

  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Honey
  • 1/2 teaspoons Hot sauce (optional)
  • 1/4 teaspoons Smoked Paprika
  • 1/4 teaspooons Cumin
  • 2 Tablespoons Vinegar, red wine
  • 3 Tablespoons Olive Oil

Instructions

  • Make vinaigrette.
    Whisk together mustard, honey, hot sauce (if you want a little spice), paprika, cumin and vinegar. Add olive oil, while whisking.
  • Assemble salads by forming a bed of lettuce. Top with avocado, cherry tomatoes, onions and corn (defrost if using frozen). Crumble tortilla chips over top and add dressing. Toss lightly just before serving.

Nutrition

Calories: 695kcal | Carbohydrates: 38g | Protein: 59g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 291mg | Potassium: 1505mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5357IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 3mg