Chicken Taco Salad in a Tortilla Bowl

5 from 6 votes
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This Chicken Taco Salad in a Tortilla Bowl is easily the best taco salad I’ve ever had. I am not a huge fan of ground beef in taco salad, so the chicken is what really put it over the top for me.

Chicken Taco Salad in a Tortilla Bowl with corn, beans, avocado, tomatoes, and sour cream in a blue bowl
Featured with this recipe
  1. Ingredients
  2. Tips on Making and Filling Your Tortilla Bowls
  3. Frequently Asked Questions
  4. Make it a Fiesta
  5. How to Make Chicken Taco Salad in a Tortilla Bowl
  6. Chicken Taco Salad in a Tortilla Bowl Recipe

It is so hard to decide what is my favorite part of this Chicken Taco Salad! The avocado, the perfectly seasoned chicken, the crunchy tortilla bowl – I love it all! Oh, and of course the corn salsa, which I would eat with a spoon because it is so good! It tastes just like the corn salsa from Chipotle I am literally obsessed with it. Anyway, these tortilla bowls are very easy to make and I think they are so fun! They keep everything together and you can use it to scoop up salsa when you’re done eating what’s inside (see, I really can’t stop thinking about the salsa)!

Ingredients

  • Medium-sized flour tortillas
  • Boneless skinless chicken breasts
  • Taco seasoning
  • Water
  • Romaine lettuce
  • Can of black beans
  • Avocado
  • Cherry tomatoes
  • Sour cream

For the Corn Salsa:

  • Frozen corn – thawed
  • Cilantro – chopped
  • Red onion – chopped
  • Jalapeño peppers – seeded and chopped
  • Limes
  • Salt and pepper

Tips on Making and Filling Your Tortilla Bowls

Make sure you don’t skip the cooking spray before putting them in the bowls because they can stick, and they’ll rip when you try to take them out. This recipe is super customizable when it comes to toppings. I used all my favorites, of course, but you can add anything you’d like! Some suggestions include: cheese, guacamole, pico de gallo, kidney beans, refried beans, and other meats like shrimp or beef (if you don’t like chicken). Also make sure to use our Homemade Taco Seasoning!

Frequently Asked Questions

Is a taco salad a healthy choice?

Because this bowl is baked and not fried, it can be a healthier choice, but it comes down to toppings and dressing decisions. Loading up on sour cream, cheese, and guacamole, you maybe can go a little overboard. If you are trying to make a healthy choice, you can gravitate heavier towards the chopped lettuce, shredded chicken or ground turkey, and other veggies that you have. But just like everything else in life, moderation is key.

What’s the difference between a burrito bowl and taco salad?

A burrito bowl typically has everything you would put in a burrito, from the protein to the beans to the veggies, everything minus the tortilla, served in a bowl with toppings. A taco salad is a mixture of lettuce, protein, other toppings, and a dressing, served in an either baked or fried taco shell. They are fairly similar, the main difference being the dressing and the taco shell/bowl.

Read More:75+ Best Mexican Recipes

Make it a Fiesta

Turn ‘Chicken Taco Salad in a Tortilla Bowl Night’ into a Fiesta with these easy and delicious recipes:

Elote in a cup: Mexican Street Corn

Restaurant Style Mexican Rice

The BEST Guacamole

Sopapilla Cheesecake Bars

How to Make Chicken Taco Salad in a Tortilla Bowl

Chicken Taco Salad in a Tortilla Bowl with corn, beans, avocado, tomatoes, and sour cream in a blue bowl

Chicken Taco Salad in a Tortilla Bowl

5 from 6 votes
This Chicken Taco Salad in a Tortilla Bowl is easily the best taco salad I’ve ever had. I am not a huge fan of ground beef in taco salad, so the chicken is what really put it over the top for me.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 5

Ingredients

For Corn Salsa

  • 12 ounces frozen corn thawed
  • 1/2 bunch cilantro chopped
  • 1/3 red onion chopped
  • 2 jalapeño peppers seeded and chopped
  • 2 limes juiced
  • salt and pepper to taste

Instructions

  • Preheat oven to 425.
  • Spray a little cooking spray on both sides of each tortilla.
  • Press tortillas into oven safe bowls to shape. Place bowls on a baking sheet.
  • Bake for 10 minutes. Cool for 5 minutes. Remove tortillas from bowls and cool completely.
  • Place chicken breasts in a stock pot and cover with water. Bring to a boil.
  • Once the water is boiling, turn the heat to medium and simmer for 12-15 minutes.
  • Remove chicken from water and shred.
  • Place chicken in a pan, add taco seasoning and water, and cook until water evaporates, stirring frequently.

For Corn Salsa

  • Mix together corn, cilantro, red onion, and jalapeño. Pour in lime juice and add salt and pepper. Stir until combined.

To Assemble

  • Place tortilla bowl on a plate. Add lettuce, chicken, black beans, avocado, cherry tomatoes, sour cream, and corn salsa.

Notes

Store leftovers separately so nothing gets soggy and combine when ready to eat again.  

Nutrition Information

Calories: 419kcalCarbohydrates: 58gProtein: 27gFat: 11gSaturated Fat: 2gCholesterol: 43mgSodium: 436mgPotassium: 1025mgFiber: 14gSugar: 3gVitamin A: 388IUVitamin C: 26mgCalcium: 73mgIron: 4mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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