Did you know it’s easy to make a delicious Chicken Taco Salad Bowl, and who doesn’t like them served in an edible tortilla shell? Why go out to your local Mexican food restaurant when you can enjoy this yummy, filling salad for lunch or dinner from the comfort of your own home?
Taco salads are simple to create, and the edible tortilla bowls are very easy to make. I use metal tortilla bowl forms that I bought on Amazon several years ago (I think they were about $10 dollars for 2 – (no I am not receiving compensation for mentioning this, just thought you might be interested to see what I used). They have been worth every single penny, and I’ve used them so many times I’ve lost count!
The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!
**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed). Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.
When I make taco salads I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion. I use my own taco seasoning mix to season the meat, but you can also use 1/2 an envelope of taco seasoning (and follow the instructions on package), to season it.
Spread warm refried beans across the bottom of the baked tortilla shell. I usually try to use non-fat beans to cut down on calories. After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken/onion mixture.
Top the salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few additional sprigs of cilantro (and any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives).
Here are the two chicken taco salad bowls I made for my husband and I. They look festive, and the bowl are completely EDIBLE! This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we truly LOVE any kind of Mexican food! Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!
Go ahead… pull up a chair, grab a fork and have a bite! I just KNOW you will enjoy this meal! And by all means… add any other ingredients you wish, to creatively make this salad your own! At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!
Sure hope you will try these delicious salads. As much as I enjoy going OUT for Mexican food and scarfing tortilla chips and salsa, sometimes it is simply easier, more convenient and much less expensive to just make these tasty salads at home! Have a great day!
- 2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
- 2 cooked and shredded chicken breasts
- 2 Tablespoons chopped onions
- 1/2 package taco seasoning (plus water per pkg. instructions)
- 1 can refried beans (I used non-fat)
- 2 cups Iceberg lettuce , chopped
- 2 Tablespoons cilantro , chopped, divided
- Salsa (as desired)
- 1 medium tomato , chopped, divided
- 1/2 cup Cheddar cheese , grated, divided
- Dollop of light sour cream (as desired)
- Additional sprigs of cilantro
- OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies
- Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
- Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
- To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
- Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
Here’s one more to pin on your Pinterest boards!