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Loaded Taco Salad Bowls (with Salsa Chicken) - Blog-1

Loaded Taco Salad Bowls


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  • Author: Naomi
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 + people 1x

Description

This taco salad is made with juicy, slow cooker salsa chicken, romaine lettuce and topped with great things like sweet corn, black beans and avocado.


Ingredients

Units Scale
  • Slow Cooker Salsa Chicken
  • 12 Whole Romaine Lettuce, chopped
  • 2 cans Black Beans, drained and rinsed
  • 1 10 oz bag Birds Eye Steamfresh Super Sweet Corn, cooked
  • 12 Avocados, pitted and sliced
  • Nature Sweet Constellation Mini Colorful Tomatoes, cut in half
  • Fresh Cilantro, to taste
  • ADOBO-LIME CREMA:
  • 1 5.3 oz Dairy-Free Plain Yogurt Alternative, or Plain Yogurt of choice
  • 23 tbsp Adobo Sauce from Chipotles Peppers in Adobo Sauce
  • 1/21 Lime, freshly squeezed juice (dependant upon taste and the type of yogurt you use)
  • Serve with: Siete Grain Free Tortilla Chips

Instructions

  1. Prep the lettuce: Chop the lettuce and transfer it to a large bowl.
  2. Make the crema: Add the yogurt, adobo sauce and lime juice to a small bowl and stir to combine.
  3. Assemble the salad: Divide the salad among four large bowls. Top with the salsa chicken, black beans, corn, tomatoes, avocado, cilantro and adobo-lime crema.
  4. Serve: Enjoy with a side of Siete tortilla chips.

Notes

  • Prep Time: The slow cooker chicken is not included in this prep time. 
  • Romaine Lettuce: I purchase the large individual whole heads. 
  • Chicken: If the meat is pretty juicy, you may need to drain it just a bit before adding it to the taco salad. 
  • Leftovers: You can refrigerate the chicken in an airtight container for up to 5 days, or it freezes well.
  • Category: Main Course, Salad
  • Cuisine: Mexican
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