Totchos Salad

4 salads
Prep Time:
Total Time:

Just a moment please...

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A slightly more healthy take on the fusion dish Totchos (nachos and tater tots). I used the inspiration for my take on the taco salad.


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


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


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!