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–+ servings
Jennifer Johnson

Taco Salad Bowls with Shredded Chicken: A Delightful Treat!

Taco Salad Bowls with Shredded Chicken is a delightful and nutritious meal that combines fresh ingredients with seasoned chicken for a satisfying dish.
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
  

  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes halved
  • 1 cup 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
  • 1/4 cup fresh cilantro chopped (optional)
  • Tortilla chips for serving

Method
 

  1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for about 5 minutes until heated through. Remove from heat.
  2. In a large bowl, combine the mixed salad greens, cherry tomatoes, black beans, corn, and diced avocado. Toss gently to mix.
  3. Divide the salad mixture evenly among four bowls.
  4. Top each bowl with the seasoned chicken, shredded cheddar cheese, salsa, and sour cream.
  5. Garnish with fresh cilantro if desired and serve with tortilla chips on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 75mgSodium: 500mgFiber: 8gSugar: 2g

Notes

  • For a vegetarian option, substitute the shredded chicken with grilled or roasted vegetables.
  • Add a squeeze of lime juice over the salad for an extra burst of flavor.

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