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SHREDDED CHICKEN TACO SALAD

This classic Midwestern Walking Taco meets fresh salad for a quick, delicious meal. This is perfect for any weeknight. Everyone will one seconds!
Print Recipe
Prep Time:30 minutes
Cook Time:10 minutes

Equipment

  • 1 Skillet
  • 1 Serving Dish

Ingredients

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

Instructions

  • 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.

Notes

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!
Course: Main Course
Cuisine: Mexican
Keyword: ground meat, quick meal, taco seasoning, tacos, walking taco salad, weeknight
Servings: 6 Servings
Calories: 540kcal
Author: Cyndi Musgrave