Campfire Chicken Pot Pie
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 10g||50%|
|Total Carbs 45g||15%|
|Dietary Fiber 8g||32%|
|Vitamin A 100%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
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.
In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
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.
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.
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