Chicken Taco Salad In A Dutch Baby Pancake

We all love a good taco salad every now and again, but let's be honest: those tortilla bowls that they're usually served in just aren't it. Rather than giving up and settling for eating it without the shell, give this chicken taco salad recipe a try. The hearty Dutch baby pancake it's served in is sitting right there, just begging to help you scoop up all of those delicious Tex-Mex flavors you've been craving. It's also big enough to fit not only all of your favorite ingredients, but more importantly, our perfectly prepared chicken taco meat. One bite and you'll never go back to tortilla bowls again!

Yield: 1
Prep Time: 25 minutes
Cooking Time: 40 minutes
Difficulty Level: Easy


For the chicken taco meat:

  • 3 chicken breasts
  • 2 tomatoes, diced
  • 1 jalapeño pepper, sliced
  • 2 garlic cloves, minced
  • juice of 1 lime
  • 2 tbsp curry powder
  • 2 tbsp paprika
  • 2 tbsp turmeric
  • 2 tbsp oregano
  • ¾ cup olive oil
  • 1¼ cups water

For the Dutch baby pancake:

  • ¼ stick butter for the skillet
  • ¾ cup flour
  • ⅔ cup milk
  • 1 tsp salt
  • 3 eggs

For the chicken taco salad:

  • 1 Dutch baby pancake
  • chicken taco meat
  • leftover taco marinade + 4 oz cream cheese
  • 1-2 red onions, diced
  • lettuce leaves
  • 1-2 tomatoes, diced
  • cilantro, chopped


1. Cut the chicken breasts widthwise into thin slices and stack the slices on top of one another. Pierce the meat with 6 large evenly-spaced wooden skewers and cut the chicken into 6 skewers.

2. For the taco marinade, puree the tomatoes, jalapeño, garlic, lime juice, curry powder, paprika, turmeric, oregano, olive oil, and water until smooth. Dip the chicken skewers in the taco marinade and place them in a casserole dish. Transfer the casserole dish to a preheated oven and cook at 425°F for 40 minutes, making sure to rotate the chicken skewers every so often. Also place a skillet in the oven and let it heat up for 20 minutes.

3. For the Dutch baby pancake, combine the flour, milk, salt, and eggs and whisk until smooth. After 20 minutes in the oven, remove the hot skillet, add the butter to the skillet, and let it melt. Pour the Dutch baby pancake batter over the melted butter in the hot skillet, put the skillet back in the oven, and let the Dutch baby pancake cook with the chicken skewers for the last 20 minutes.

4. Remove the chicken skewers and Dutch baby pancake from the oven and cut the chicken taco meat into small pieces.

5. Combine the taco marinade that collected in the casserole dish with 4 oz of cream cheese to make a taco sauce and layer the chicken taco salad ingredients inside of the Dutch baby pancake in the following order: chicken taco meat, red onion, taco sauce, lettuce leaves, chicken taco meat, red onion, taco sauce, lettuce leaves, chicken taco meat, red onion, taco sauce, tomatoes, cilantro.

This quick & easy recipe will change the way you eat taco salads forever. Make sure to load your salad up with your favorite ingredients, but more importantly use all of that leftover taco marinade to dress it up and make it extra tasty!

Get the recipe for the Chicken Kebab Pockets featured in the bonus video.


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