These Taco Salad Bowls are a fun and tasty dinner option! Filled with seasoned shredded chicken, fresh veggies, and crunchy toppings, they check all the boxes for flavor and texture.
I love to load mine up with guacamole and salsa—it’s like a fiesta in a bowl! Plus, it’s a great way to use leftover chicken, making it super easy to whip up. 🌮🥗
Key Ingredients & Substitutions
Shredded Cooked Chicken: This recipe shines with cooked chicken, and using rotisserie chicken can save time. If you’re vegetarian, try shredded jackfruit or canned chickpeas instead for a similar texture.
Taco Seasoning: A staple for flavor! You can make your own with chili powder, cumin, paprika, garlic powder, and onion powder. This way, you can adjust the spices to match your taste.
Black Beans: They add protein and fiber. If you’re out of black beans, pinto beans or kidney beans can work just as well. You can also use canned corn for a sweet crunch.
Avocado: Creamy and delicious, avocados are great for healthy fats. If you’re allergic, try a dollop of Greek yogurt for creaminess instead.
Fresh Cilantro: This herb brings freshness. If you’re not a fan, parsley can be a mild substitute, or you can simply skip it altogether.
What’s the Best Way to Heat Shredded Chicken with Taco Seasoning?
Heating chicken properly is key to great flavor. Use a medium skillet and let the oil heat up before adding the chicken. This helps everything mix nicely. Here’s a quick guide:
- Heat olive oil in the skillet over medium heat.
- Add the shredded chicken and sprinkle the taco seasoning on top.
- Stir to combine and cook for 5-7 minutes until heated through.
- Add salt and pepper to taste for extra flavor.
Remember, don’t rush it! Allowing the chicken to cook evenly ensures every bite is delicious.
How to Make Taco Salad Bowls With Shredded Chicken
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded cooked chicken
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups romaine lettuce, chopped
- 1 cup grape tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
For Serving:
- Tortilla chips
- Salt and pepper, to taste
- Optional: lime wedges
How Much Time Will You Need?
This delicious Taco Salad Bowl recipe takes about 15 minutes to prepare. You’ll spend around 7 minutes cooking the chicken, and the rest is for assembling the salad. It’s quick, easy, and ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating a skillet over medium heat. Add the olive oil, then toss in the shredded cooked chicken. Sprinkle the taco seasoning over the chicken and give it a good stir to combine. Cook it for about 5-7 minutes until the chicken is warmed through. Don’t forget to add a bit of salt and pepper to taste!
2. Build Your Salad Base:
Grab a large bowl and begin layering! First, add the chopped romaine lettuce. This will be the fresh base for all your yummy toppings.
3. Add the Toppings:
Next, it’s time to pile on the good stuff! Start with the seasoned shredded chicken, then add the rinsed black beans, halved grape tomatoes, and a generous handful of shredded cheddar cheese. Sprinkle the diced red onion and chopped cilantro over the top for some extra flavor.
4. Finish It Off:
Now, beautifully arrange the avocado slices on top. Add dollops of sour cream all over the salad for a creamy touch. It’s looking great already!
5. Serve and Enjoy:
Serve your taco salad bowls right away with a side of crunchy tortilla chips. If you like, squeeze some lime juice over the salad for a zesty kick. Enjoy your Taco Salad Bowl with family and friends—it’s sure to be a hit!
Can I Use Canned Chicken Instead of Cooked Chicken?
Yes, canned chicken works great in this recipe! Just drain and rinse the chicken before adding it to the skillet. Since it’s already cooked, you can skip the heating step; simply mix it with the taco seasoning and olive oil over low heat for a few minutes until combined.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace the shredded chicken with an equal amount of cooked quinoa or a vegetarian protein like tempeh. You can also add extra veggies, such as bell peppers or corn, to enhance the flavors and textures!
What’s the Best Way to Store Leftover Taco Salad?
Store leftovers in separate airtight containers—keep the salad and dressing separate from the tortilla chips for optimal freshness. The salad will last in the fridge for up to 3 days. When ready to eat, simply reassemble, adding fresh avocado and sour cream if desired.
Can I Use Different Types of Cheese?
Absolutely! Feel free to swap out cheddar cheese for other varieties like Monterey Jack, queso fresco, or even pepper jack for a bit of spice. Just make sure to use a cheese that melts well if you’re looking for that gooey texture!
