Chicken Taco Salad in a Tortilla Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Calories
419 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Taco Salad in a Tortilla Bowl
Description
Chicken Taco Salad in a Tortilla Bowl is a composed salad dish where seasoned, shredded chicken breast is combined with black beans, avocado slices, cherry tomatoes, and crisp romaine lettuce. The salad is served inside a homemade tortilla bowl baked until crisp and golden. A zesty corn salsa made from thawed corn, cilantro, red onion, jalapeños, and lime juice complements the salad with fresh, bright notes.
The chicken is cooked by boiling then simmering with water and taco seasoning until tender and flavorful. This method ensures the chicken stays moist and easily shreddable. The tortilla bowls are shaped by pressing medium-sized flour tortillas into oven-safe bowls and baking them until crisp, creating a sturdy edible bowl for serving.
This salad offers a mix of textures from the crunchy tortilla bowl, creamy avocado, and crisp lettuce to the soft, saucy chicken and beans. It can be served as a complete main dish meal or as a hearty side. The fresh corn salsa introduces a bright, tangy flavor that balances the richer seasoned chicken and beans.
Leftovers are best stored separately to keep the tortilla bowl crisp and avoid sogginess. Assemble the salad when ready to eat for optimal texture and freshness.
Ingredients
- 5 flour tortillas medium-sized
- 3 chicken breast boneless skinless
- 1/4 cup taco seasoning
- 3/4 cup water
- 1 bag romaine lettuce
- 14 ounces black beans drained
- 1 avocado pitted and sliced
- cherry tomato
- sour cream
For Corn Salsa
- 12 ounces corn thawed, frozen
- 1/2 bunch cilantro chopped
- 1/3 red onion chopped
- 2 jalapeno pepper seeded and chopped
- 2 lime juiced
- salt to taste
- black 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 leftover salad components and tortilla bowls separately to prevent sogginess when reheating or assembling later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 436mg | 18% |
| Potassium | 1025mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 3g | 6% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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