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Chicken, Economical, Main Dishes, Quick and Easy, Salad, Spicy

Totchos Salad

by Nick

It’s a rare day that I make something that Betsy simple won’t try. This was one of those days.

Her reasoning, which I don’t necessarily agree with but understand, is that I took two of her favorite things (tater tots and nachos) and essentially destroyed both of them and she refused to participate.

I saw it a bit differently. After all, it’s all the rage these days to make totchos which are traditional nachos but with tater tots. This recipe originally started as that, but then I figured I could take it a step further and do a taco salad, but with tots.

It’s sort of a classy meets trashy Tex-Mex dish that is surprisingly delicious even if my wife boycotted the meal on principal!

It turns out that the thing your salad was missing is tater tots.

Yield
4 salads
Prep Time
Total Time

Just a moment please...

Print Recipe Totchos Salad

Ingredients

  • Pulled Chicken:
  • 1 pound boneless chicken, poached
  • 2 dried chiles (New Mexico or Ancho)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 lime, juice only
  • Salt and pepper
  • Quick Salsa:
  • 1 15-oz. can diced tomatoes
  • 1/2 red onion, minced
  • 1/2 jalapeno, seeded and minced
  • 1/2 teaspoon salt
  • Salad:
  • 1 head romaine lettuce, chopped
  • 16 ounces tots, baked until crispy
  • 1 avocado, diced
  • 1 15-oz. can black beans, drained and rinsed
  • 4-6 oz. cotija or farmers cheese
  • Cilantro

Directions

For the quick salsa:
Drain the tomatoes and stir together with minced peppers and jalapenos. Season with a bit of salt and let mingle until needed.

For the chicken:
Bring a medium pot of water to a simmer with a pinch of salt. Add chicken and dried chiles and poach until chicken is just cooked through, about 15 minutes. Remove thicken and reserve maybe 1/2 cup of poaching water. Shred chicken.

Add chicken back to pot with reserved poaching water over medium-low heat. Remove and discard dried peppers and add spices. Stir chicken together and keep warm over low heat until needed.

For salad:
Bake tots according to package. I prefer to bake mine for an extra 5-10 minutes so they are super crispy.

Chop lettuce and divide between plates. Top each salad with a small drizzle of salsa, then baked tots, then pulled chicken.

Top with another spoonful of salsa, crumbled cheese, avocado, drained and rinsed black beans, and cilantro. Season salad with a pinch of salad and serve more salsa on the side!

Pulled Chicken

This recipe is fairly self-explanatory and you can make it your own, for sure. I wanted to put some protein on my salad though so I made up a quick batch of pulled chicken for the salad. This would be great on nachos or quesadillas or any Tex-Mex food.

Poached with chiles.

Poached with chiles.

Basically, just lightly poach boneless chicken in a medium pot with a few dried chiles. Once the chicken is cooked through, about 15 minutes, remove it and shred it into strands. Then add it back to the dry pot with about 1/2 cup of the poaching liquid and all the spices listed in the recipe.

It’s a simple pulled chicken but does pack a punch which I like since there are so many other toppings on the salad. Finish the pulled chicken off with some fresh lime juice and season it with salt and pepper to your liking.

Get it?

Get it?

Dressing?

A salad needs some sort of dressing right? I used a really quick salsa for mine and made sure to strain the salsa to remove as much liquid as possible. You don’t want it really runny or it will make the salad watery.

I just drained a can of diced tomatoes with some diced onion and jalapeno and seasoned it with a pinch of salt. No need to make it over-complicated.

Dressing?

Dressing?

The Tots

You can really just bake the tots according to the directions on the package. You don’t need a ton for the recipe. About 8-10 tots per salad is a good guide and I like to add 5-10 minutes onto the baking time to make sure they are super-crispy.

Think of them almost like potato croutons.

Make these super-crispy.

Make these super-crispy.

To build the salad, just lay out a bed of chopped romaine lettuce and layer on a few tots.

It’s not pictured, but drizzle on a bit of salsa at this point too so the salsa gets down to the lettuce layer.

Layer one.

Layer one.

Then it’s just a game of piling on your other toppings: pulled chicken, diced avocado, crumbled cheese, drained (and rinsed) black beans, fresh cilantro, and more salsa on top.

It’s kind of hard to express how good this actually is, even if it sounds weird.

Pile it on!

Pile it on!

What do you think? Are you on Team Nick or Team Betsy here?

Can tots work in a salad? I say hell yes.

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7 comments on “Totchos Salad

  1. That looks great to me! One of my favorite salads has beef on top and french fries on the bottom and it is great. (I think it is a Pittsburgh thing which is hard to swallow since I am a Balto Ravens fan and they are the enemy)
    Gonna try this, Betsy doesn’t know what she is missing

  2. Sounds wonderful to me! My favorite meal I had last year when skiing (and obviously still thinking about) was chili put on top of potato wedges. It was amazing.

    This one sounds more amazing when not looking to get over being so cold and expending so much energy.

  3. This looks awesome! I totally put tater tots on a salad last night but yours is much classier with pulled chicken. I warmed up some frozen chicken nuggets for mine ;-)

  4. Nick, if I’m not going crazy, I think I’ve been seeing a GIR spatula in some of these recent posts. Have you totally fallen in love with that thing? I swear, since we got one, I hardly use any other utensils in the kitchen. We bought another one just because we use it so much.

    So yeah, nice work on the food (it looks intriguing, but I think I’m on Betsy’s team for the totcho salad), but also on your choice of spatula.

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