Taco salad bowls packed with shredded chicken are a fun and tasty meal! You’ll enjoy the crunchy lettuce, spicy chicken, and colorful toppings all in one bowl.
Making these is quick and easy. I love to add some salsa and cheese on top for an extra kick. It’s like having a fiesta on my plate! 🎉
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for quick prep. It’s flavorful and saves time. If you’re vegetarian, shredded jackfruit or tofu can be great substitutes, or you could just skip the protein altogether.
Taco Seasoning: While a packet is easy, homemade seasoning (cumin, chili powder, garlic powder, and paprika) allows for more control over your flavors. If you’re watching sodium, make your own blend to cut back!
Black Beans: They add protein and fiber. If you don’t have black beans, pinto or white beans work as good substitutes. For a different twist, try cooked lentils for added texture.
Corn: Fresh corn is sweet and crunchy, but frozen or canned corn works just fine. If you want a healthier option, consider roasted corn for added flavor.
Cheddar Cheese: While shredded cheddar is delicious, you can swap it for pepper jack for some heat, or omit it for a dairy-free option. Nutritional yeast can give a cheesy flavor without dairy.
How Do I Layer My Taco Salad for the Best Flavor?
Layering your salad correctly can take it to another level. Start with a strong base, then layer from hearty to delicate ingredients. Here’s how:
- First, lay down your romaine lettuce – it holds everything well.
- Next, add the black beans and corn; they add protein and sweetness.
- Then, sprinkle the cherry tomatoes and red onion for freshness and crunch.
- Finally, top with the seasoned chicken, shredded cheese, avocado, and sour cream.
This method not only looks beautiful but also allows for each bite to have a little bit of everything! Don’t forget to serve it with tortilla chips for a satisfying crunch.
How to Make Taco Salad Bowls With Shredded Chicken
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded cooked chicken
- 1 taco seasoning packet (or homemade mix)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1 avocado, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Tortilla chips, for serving
- Salsa, for topping (optional)
How Much Time Will You Need?
This delicious Taco Salad Bowl recipe takes about 10 minutes to prepare and another 5 minutes to cook the chicken. In total, you will spend about 15 minutes getting everything ready. It’s a quick and satisfying meal that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Heat the Chicken:
Start by heating a medium skillet over medium heat. Add the shredded chicken to the skillet along with the taco seasoning and a splash of water to help mix it all together. Stir everything well and cook for about 5 minutes until the chicken is heated through. Once done, remove it from the heat and set it aside.
2. Prepare the Salad Base:
While the chicken is heating, grab some large bowls and layer in the chopped romaine lettuce as your base. This will give your salad a nice fresh crunch!
3. Add the Veggies:
On top of the lettuce, start piling on the goodness! First, add the drained black beans, then sprinkle on the corn, diced cherry tomatoes, and finely chopped red onion. This creates a colorful and nutritious foundation for your salad.
4. Top with Chicken:
Now, take your seasoned shredded chicken and place a generous portion on each salad bowl. Make sure every bowl gets its share of that flavorful chicken!
5. Add Cheese and Avocado:
Next up, sprinkle the shredded cheddar cheese evenly over each bowl. Then, add the sliced avocado and a dollop of sour cream on top of the chicken for a creamy finish.
6. Garnish and Serve:
Don’t forget the final touches! Garnish each bowl with fresh cilantro. Serve the taco salad bowls with a side of crunchy tortilla chips for dipping. If you like some extra zing, drizzle salsa on top. Enjoy your delicious Taco Salad Bowls!
Can I Use Canned Chicken Instead of Shredded Cooked Chicken?
Yes, you can use canned chicken! Just make sure to drain it well before using. You might want to warm it up in the skillet with the taco seasoning for added flavor—about 3-4 minutes should do the trick!
What Can I Substitute for Taco Seasoning?
If you don’t have taco seasoning, you can make your own! Combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt. Mix well and use it in place of the packet!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the chicken and salad base separate, and assemble your salad when you’re ready to eat to keep the ingredients fresh.
Can I Make This Salad Ahead of Time?
Absolutely! You can prep all the ingredients, including the shredded chicken and veggies, and assemble the salad just before serving. Keep the avocado slices separate to prevent browning, and add them right before you eat!
