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Chicken Taco Salad in a Tortilla Bowl
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
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Mexican/Spanish
Keyword:
Chicken, taco salad
Servings:
5
Calories:
419
kcal
Author:
Echo Blickenstaff
Ingredients
5
medium-sized flour tortillas
3
boneless skinless chicken breasts
1/4
cup
taco seasoning
3/4
cup
water
1
bag
romaine lettuce
14
ounces
black beans
drained
1
avocado
pitted and sliced
Cherry tomatoes
sour cream
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
Calories:
419
kcal
|
Carbohydrates:
58
g
|
Protein:
27
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
43
mg
|
Sodium:
436
mg
|
Potassium:
1025
mg
|
Fiber:
14
g
|
Sugar:
3
g
|
Vitamin A:
388
IU
|
Vitamin C:
26
mg
|
Calcium:
73
mg
|
Iron:
4
mg