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.
Servings: 5
Calories: 419kcal
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: 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