These Taco Salad Bowls are a fun and easy meal! They come packed with tasty shredded chicken, fresh veggies, and crunchy tortilla chips all in one bowl.
It’s like a fiesta on your plate! I love loading mine with guacamole and salsa. Who can resist that delicious combo? 🌮🥗
Making these bowls is a breeze. Just throw everything together and enjoy a colorful, tasty meal that’s great for lunch or dinner. Plus, they’re super customizable!
Key Ingredients & Substitutions
Shredded Chicken: I love using rotisserie chicken for its ease and flavor. If you’re looking for a healthier option, boiled chicken breast works too. You can also try shredded turkey if that’s what you have!
Taco Seasoning: While store-bought seasoning is convenient, you can make your own with cumin, chili powder, garlic powder, and paprika. This way, you can control the spice level and flavor!
Black Beans: Canned black beans are quick, but dried beans work well too if you soak and cook them beforehand. If you’re avoiding beans, feel free to replace them with diced bell peppers or corn for added crunch.
Cheddar Cheese: Sharp cheddar adds great flavor, but you could also use Monterey Jack or even a dairy-free shredded cheese alternative if you’re looking for a vegan option!
Lettuce: Romaine is crunchy and sturdy, but mixed greens or spinach can provide a nice twist. Just be careful to use fresh greens for the best texture.
How Do I Make Sure My Chicken Is Flavorful?
Heating the chicken with taco seasoning brings loads of flavor. Make sure to use a medium heat and stir it often to prevent sticking. Here’s how to do it:
- Place shredded chicken in a pan and sprinkle taco seasoning over it.
- Add a splash of water to help the spices stick and meld together.
- Stir regularly for 5-7 minutes until everything is heated and fragrant.
Adding the seasoning evenly creates a tasty base for your salad. Enjoy customizing it to your taste!
How to Make Taco Salad Bowls with Shredded Chicken
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 tablespoon taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 2 cups lettuce, shredded
- 1 cup cheddar cheese, shredded
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, sliced
For Toppings:
- 1/2 cup salsa
- 1/2 cup sour cream
- Tortilla chips (for serving)
- Lime wedges (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. It’s super quick since you’re just warming up the chicken and assembling everything together. Perfect for a weeknight dinner or a fun lunch!
Step-by-Step Instructions:
1. Prepare the Chicken:
Take a medium pan and add the cooked shredded chicken to it. Sprinkle the taco seasoning over the chicken and add a splash of water to keep it moist. Heat the pan over medium heat, stirring occasionally until everything is warmed through. This should take about 5 minutes.
2. Prepare the Base:
Grab a large serving bowl or individual bowls, and layer the shredded lettuce at the bottom. This will be your fresh, crunchy base for the salad.
3. Add Other Ingredients:
Now, it’s time to build your salad! Start by adding the warm shredded chicken on top of the lettuce. Then, layer on the black beans, corn, diced cherry tomatoes, finely chopped red onion, and finally, the shredded cheddar cheese. It’s a colorful and delicious combination!
4. Garnish:
Carefully arrange the sliced avocado on top of your vibrant salad. Add dollops of salsa and sour cream for that extra flavor and creaminess.
5. Serve:
Serve your taco salad bowls with tortilla chips on the side for a delightful crunch. If you like, squeeze a little fresh lime juice over the salad for an added zing!
6. Optional Add-ons:
Feel free to customize your salad with additional toppings like jalapeños, cilantro, or any other ingredients you love. Make it your own and enjoy!
Enjoy your colorful and hearty Taco Salad Bowl!
Can I Use Different Types of Chicken?
Absolutely! You can use any cooked chicken, whether it’s left over from a previous meal, poached, or grilled. If using raw chicken, make sure to cook it fully before shredding and adding it to the salad.
What If I Don’t Have Taco Seasoning?
No problem! You can make your own taco seasoning using common spices like chili powder, cumin, paprika, garlic powder, and onion powder. A simple mix is 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and a pinch of salt.
How Can I Store Leftover Taco Salad?
If you have leftovers, store the salad components separately in airtight containers. The chicken, beans, corn, and toppings can be refrigerated for up to 3 days, but add the lettuce and avocado just before serving to keep them fresh and crisp.
Can I Make This Salad Ahead of Time?
You can prepare the ingredients in advance! Cook the chicken and mix it with seasoning, and pre-chop the veggies. Just assemble the salad right before serving to keep everything crisp, or store the components separately as mentioned above.
