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10 Minute Chicken Taco Salad


10 Minute Chicken Taco Salad

10 Minute Chicken Taco Salad

PREP TIME: 10min COOK TIME: 10min
Serves 4

PREP TIME: 10min COOK TIME: 10min
Serves 4

  • 510
  • 27g
  • 650mg
  • 10g
    Sat. Fat
  • 7g
  • Expand

Ingredients Ingredients


1 tbsp. vegetable oil

4 (6-inch) taco bowls

1 cup salad greens, shredded

1 cup cherry tomatoes, quartered

1 cup canned black beans, rinsed and drained

1 cup fresh or frozen corn

1/2 cup cheddar cheese, shredded

1 fresh jalapeno, sliced or diced

2 green onions, chopped

1/2 cup sour cream

1 tbsp. sriracha, or more to taste

4 tbsp. fresh cilantro, chopped

Step 1

Step 1


Heat the vegetable oil in a non-stick skillet. Add the grilled strips and heat over medium heat for 3 to 5 minutes until heated through.

Step 1
Step 2

Step 2

Step 2


In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.

Step 3

Step 3


Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.

Step 3
Step 4

Step 4

Step 4


In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.

Ta Da Ta Da

10 Minute Chicken Taco Salad

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Rated 5/5 based on 28 customer reviews
Recipe brought to you by Perdue Chicken Serves 4

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