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–+ servings
Patricia

Taco Salad Bowls with Shredded Chicken: A Flavorful Delight!

Taco Salad Bowls with Shredded Chicken is a flavorful and nutritious dish that combines fresh ingredients with seasoned chicken for a satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound shredded cooked chicken
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • 1 avocado diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • Tortilla chips for serving

Method
 

  1. In a skillet over medium heat, add olive oil. Once hot, add the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for about 5 minutes until heated through.
  2. While the chicken is heating, prepare the salad base by placing the chopped romaine lettuce in a large bowl.
  3. Top the lettuce with cherry tomatoes, black beans, corn, diced avocado, and shredded cheddar cheese.
  4. Once the chicken is ready, add it on top of the salad.
  5. Drizzle salsa and sour cream over the salad bowls.
  6. Serve with tortilla chips on the side for crunch.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 6gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a splash of hot sauce to the chicken mixture.
  • Substitute the shredded chicken with ground turkey or beef for a different protein option.

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