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

Cook Time 10

Course Main Course

Cuisine Mexican

Servings 6 Servings

Calories 540 kcal

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
DIRECTIONS
Combine 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