My husband quite literally threw this salsa chicken together two decades ago when we were starving and uninspired. It was delicious! His original version was just salsa and chicken – only two ingredients. This works if your salsa is very flavorful and has some salt added. But over the years, we’ve opted to add spices to the recipe when using fresh salsa. Either way, it’s a simple main dish for making Mexican-inspired dinners and lunches. I’ve included a range of options and ideas below.
Dairy-Free Salsa Chicken with a Range of Options
I originally posted this dairy-free salsa chicken recipe back in 2008. As is, it had great versatility and great flavor. But I’ve updated the recipe based on our changes over the years, and I’ve added ingredient tips followed by some of our favorite serving suggestions.
Choose Your Salsa
Most salsas are dairy-free (but of course, verify the ingredients!), which means you have a wide range of flavor options for this salsa chicken recipe. Go with mild salsa, habanero salsa, green tomatillo salsa, chunky black bean and corn salsa, pineapple or mango salsa, fresh homemade salsa, pico de gallo, or … you get the picture. Just be sure to check if your salsa is salted. You might want to reduce the salt to 1/4 teaspoon if it is. You can always add more salt at the end, if it needs a little more pop in the flavor.
Other Protein Options
Boneless, skinless chicken breasts are easy, lean, and relatively inexpensive protein options. But this salsa chicken recipe also works with boneless, skinless chicken thighs. They will cook in a similar amount of time. Or you can substitute white fish fillets, like cod, halibut, tilapia, or snapper. Most types of fish will cook through in just 15 to 20 minutes.
Taco Seasoning Note
Many store-bought brands of taco seasoning contain dairy. That’s why I make my own. It also tastes better! My recipe makes a packet-size amount. That’s more than you need for this recipe. So I have included a quick taco seasoning mix included in the notes of this recipe. It makes just about 1 tablespoon. But you can use more than 1 tablespoon dairy-free taco seasoning if you like!
Dairy-Free Meal Ideas with Salsa Chicken
Simple Bowls – Serve it over rice (white, brown, or wild), cauliflower rice, quinoa, or roasted potatoes. Add some other roasted or steamed vegetables on top. This dairy-free salsa chicken pairs very well with zucchini, cauliflower, spinach, corn, sweet potato, and winter squash. You can garnish with more salsa, hot sauce, or my favorite, dairy-free guacamole for delicious burrito bowls.
Salad – Slice and serve this dairy-free salsa chicken over seasonal greens. Other great toppings include olives (black or green), avocado, cherry tomatoes, crumbled tortilla chips, fresh cilantro, or corn. I like to top it with dairy-free creamy chipotle salad dressing or a lime vinaigrette.
Nachos – Chop the chicken before cooking or use the slow cooker shredded chicken option. Top tortilla chips with the chicken and other toppings of choice (i.e. sliced olives, diced jalapenos, black beans, refried beans, chopped tomatoes). Either drizzle with a dairy-free cheese sauce and serve, or top with your favorite dairy-free cheese shreds and broil for a few minutes.
Pasta – Chop the cooked salsa chicken and toss it into a simple pasta dish. We like it in this Nacho Shells & Cheese, Taco Spaghetti (subbed for the turkey), Fajita Pasta, Roasted Red Pepper Pasta, and Pasta Skillet (subbed for the turkey).
Tacos or Burritos – Chop the chicken before cooking or use the slow cooker shredded chicken option. Stuff the chicken in tacos or burritos with your favorite toppings. I like rice, guacamole, and roasted vegetables in burritos and shredded lettuce or cabbage, avocado, sliced olives, and more fresh salsa in tacos. Serve with hot sauce.
Special Diet Notes: Salsa Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, added sugar-free, keto or some, and optionally paleo. Be sure to choose the salsa that suits your dietary needs.
- 1 pound boneless skinless chicken breasts
- 1 tablespoon dairy-free taco seasoning
- 1 cup salsa
- Preheat your oven to 375ºF and grease a 9x13-inch baking dish.
- If your chicken breasts are very thick, butterfly them, or place them between two sheets of plastic wrap and flatten the thickest part a little with a meat mallet.
- Place the chicken in your prepared dish. Sprinkle both sides of the meat with the taco seasoning. Pour the salsa over top, to cover the chicken.
- Bake uncovered for 25 to 35 minutes, or until the chicken is cooked through. When cooked, the juices will run clear, there should be no pink in the middle, and a meat thermometer will read 165ºF in the center of a chicken breast.
- Store any leftover chicken in an airtight container in the refrigerator for up to two days.
Slow Cooker Option: Put the chicken in your crockpot, Instant Pot, or other slow cooker. Season the meat and pour on the salsa. Turn the meat to coat it with the salsa. Cook it on low for 6 to 8 hours. You can optionally shred the meat with two forks to make pulled or shredded chicken if cooked this way.