Taco Salad Bowls With Shredded Chicken for a Fresh Bite

Enjoy Taco Salad Bowls With Shredded Chicken, a quick and customizable meal that bursts with freshness and flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 7

Total Time 22

Servings: 4 bowls

Course: Salads

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Chopped Romaine Lettuce Provides a crunchy base.
2 cups Shredded Cooked Chicken Use rotisserie chicken or seasoned tofu.
1 can Black Beans Rinse and drain before use.
1 cup Corn Fresh, canned, or frozen can be used.
1 cup Halved Cherry Tomatoes Adds freshness.
1 medium Avocado Sliced for creaminess.

For the Toppings

1 packet Taco Seasoning Pre-made or homemade.
1 cup Shredded Cheese Any preferred cheese variety.
1 cup Salsa Homemade or store-bought.
1/2 cup Sour Cream Optional for creaminess.

Equipment

Mixing bowl
skillet

Method

Preparation Steps

In a large mixing bowl, combine shredded cooked chicken with taco seasoning, mixing thoroughly for 2-3 minutes.
If preferred warm, heat seasoned chicken in a skillet over medium heat for 5-7 minutes.
Layer chopped romaine lettuce in each serving bowl.
Distribute seasoned chicken evenly across the lettuce.
Sprinkle black beans and corn on top of the chicken.
Add halved cherry tomatoes and shredded cheese to the salad.
Top with sliced avocado and salsa, and add sour cream if desired.
Serve immediately with tortilla chips for extra crunch.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Customize your bowl with additional toppings or alternative ingredients as desired. Store leftovers separately for freshness.

Tried this recipe?

Let us know how it was!