Taco salad bowls are fun and tasty! You get crunchy lettuce, juicy shredded chicken, and all your favorite toppings. It’s like a party in a bowl!
I love that I can mix and match toppings—add some cheese or salsa for extra flavor! Plus, it’s easy to make, so you can whip it up for lunch or dinner in no time!
Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for a quick option or leftover grilled chicken works great too. If you need a vegetarian option, try swapping in quinoa or chickpeas for protein.
Black Beans: Canned black beans are convenient since they’re ready to use. If you’re avoiding legumes, consider using cooked lentils or even diced bell peppers instead for a crunchy texture.
Corn: Fresh corn adds sweetness, but canned or frozen corn are just as good and save time. If corn isn’t available, diced zucchini or any cooked vegetable can make a nice substitute.
Romaine Lettuce: Romaine is crunchy and holds up well, but if you prefer a different lettuce, try using iceberg or mixed greens. For a heartier base, spinach is also a good choice.
Cheddar Cheese: I love sharp cheddar for its strong flavor, but you can use Monterey Jack or pepper jack for a bit of spice. Vegan cheese is a great alternative if dairy is a concern!
Sour Cream: Greek yogurt is a healthier alternative that adds creaminess without sacrificing flavor. A dairy-free yogurt also works well!
How Do I Properly Season the Chicken?
Getting the chicken well-seasoned is key to flavoring your taco salad. Start by mixing the shredded chicken with taco seasoning in a large bowl. Here’s how to do it effectively:
- Make sure the chicken is fully shredded and at room temperature, so the seasoning sticks better.
- Sprinkle the taco seasoning evenly over the chicken and mix thoroughly. You can add a splash of lime juice for a zesty kick.
- Let it sit for a few minutes to allow the flavors to meld before adding it to your salad.
This simple technique elevates your dish and ensures every bite is bursting with taco flavor!
How to Make Taco Salad Bowls With Shredded Chicken
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded cooked chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional)
- 1 packet taco seasoning (or homemade)
- Tortilla chips, for serving
- Lime wedges, for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This taco salad recipe takes about 15 minutes to prepare. It’s quick and easy to put together, especially if you already have cooked chicken on hand! You’ll spend just a few minutes mixing, layering, and garnishing—perfect for a fun dinner or lunch.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by taking a large bowl and adding the shredded cooked chicken. Open your taco seasoning packet and sprinkle it over the chicken. Use a fork or spoon to mix well until the chicken is fully coated in the tasty seasoning. This will give it all the great taco flavor!
2. Create the Salad Base:
In a separate large bowl or serving dish, place the chopped romaine lettuce at the bottom. This will be the crunchy base of your salad and will hold all the other delicious layers!
3. Layer the Ingredients:
Next, take your seasoned shredded chicken and layer it on top of the lettuce. After that, add the black beans and corn on top. These ingredients will add protein and sweetness to your salad, making it hearty and satisfying.
4. Add Fresh Veggies:
Now it’s time to toss on the colorful ingredients! Sprinkle the diced cherry tomatoes and the finely chopped red onion over the chicken, beans, and corn. These will add freshness and a burst of flavor to your taco salad!
5. Top with Cheese:
Sprinkle the shredded cheddar cheese evenly over everything in the bowl. This melty, creamy cheese is a must-have topping that everyone loves!
6. Add Avocado and Sour Cream:
Arrange the sliced avocado around the edge of the salad. Then, add a generous dollop of sour cream right in the center. If you like, sprinkle some fresh cilantro on top for an extra pop of flavor!
7. Season and Serve:
Finally, season your salad with a little salt and pepper to taste. Serve your delicious taco salad bowls with crispy tortilla chips on the side and lime wedges for squeezing over the top. Enjoy your tasty creation!
Can I Use Canned Chicken Instead of Freshly Cooked Chicken?
Absolutely! Canned chicken is a great time-saver. Just drain it well and break it up with a fork before mixing it with the taco seasoning. The flavor will still come through nicely!
What Can I Substitute for Sour Cream?
If you’re looking for a healthier or dairy-free option, Greek yogurt makes an excellent substitute for sour cream. You can also use avocado puree for a creamier texture that’s still guilt-free!
How to Store Leftover Taco Salad?
Store leftovers separately in airtight containers. The salad base and toppings can be kept in the fridge for up to 3 days. To prevent sogginess, store the tortilla chips and dressing separately until you’re ready to eat!
Can I Make This Recipe Spicier?
Of course! You can add diced jalapeños or a dash of hot sauce to the chicken for an extra kick. Additionally, sprinkle some chili powder or cayenne pepper over the salad for that extra heat!
