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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


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.


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
  • 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


  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.


  • 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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