SHREDDED CHICKEN TACO SALAD
Cyndi Musgrave
This classic Midwestern Walking Taco meets fresh salad for a quick, delicious meal. This is perfect for any weeknight. Everyone will one seconds!
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 Servings
Calories 540 kcal
Taco Salad
- INGREDIENTS
- * Salad
- * 4 cups 1 L shredded cooked chicken (about 1 whole rotisserie chicken, deboned and skin removed)
- * 1 can 15 oz./425 g black beans, drained and rinsed
- * 1 cup 250 mL mild chunky salsa
- * ½ cup 125 mL water or broth
- * 1½ tbsp 22 mL Tex Mex Rub, divided
- * 1 avocado pitted
- * ½ lime juiced
- * 4 cups 1 L corn chips
- * ½ head iceberg lettuce thinly sliced
- * Toppings
- * 4 oz. 125 g cheddar cheese, grated (1 cup/250 mL)
- * 1 tomato diced
Optional: sour cream, salsa, cilantro, lime wedges, pickled jalapeno
DIRECTIONSCombine the chicken, beans, salsa, water, and 1 tbsp (15 mL) of the rub in a large skillet. Cover and cook over medium-low heat until heated through, about 5 minutes.Mash together the avocado, remaining rub, and lime juice in a small bowl; Set aside.Spread the corn chips on a plate. Top with the lettuce, chicken mixture, avocado mash, cheese, and tomato. Add any additional toppings, if you’d like.
Cook's Tips:
If you don’t want to use rotisserie chicken, use about 2 large chicken breasts. You can cook your chicken in a pressure cooker, boil it, or roast it.
Protein Preference: Swap the chicken for shredded pork or beef, or ground turkey, chicken, or beef.
Clean Out the Fridge: This recipe is a great way to use leftover ingredients in your refrigerator. Any kind of veggies, beans, or cheese will work!
Keyword ground meat, quick meal, taco seasoning, tacos, walking taco salad, weeknight