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Chicken Taco Salad in a Tortilla Bowl with corn, beans, avocado, tomatoes, and sour cream in a blue bowl
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5 from 6 votes

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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Chicken, taco salad
Servings: 5
Calories: 419kcal
Author: Echo Blickenstaff

Ingredients

For Corn Salsa

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: 419kcal | Carbohydrates: 58g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 436mg | Potassium: 1025mg | Fiber: 14g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 4mg