Make your own delicious Chicken Taco Salads in an edible crisp tortilla bowl!
Servings: 2 servings
Calories Per Serving: 348 kcal
burrito sized flour tortillas
, baked into bowl shape and crisp (See NOTES below)
cooked and shredded chicken breasts
package taco seasoning
(plus water per pkg. instructions)
can refried beans
(I used non-fat)
, chopped, divided
, chopped, divided
, grated, divided
Dollop of light sour cream
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.
Chicken Taco Salad Bowl
Amount Per Serving
Calories from Fat 126
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Total Carbohydrates 19g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.