10 Minute Chicken Taco Salad

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10 Minute Chicken Taco Salad

Comments
Prep/Cook
PREP TIME: 0min COOK TIME: 10min
Serves
Serves 4

  • 510
    Calories
  • 27g
    Protein
  • 650mg
    Sodium
  • 10g
    Sat. Fat
  • 7g
    Sugar

Ingredients Ingredients

Ingredients

1 tbspvegetable oil

1 tbsptaco seasoning mix

4 (6-inch) taco bowls

1 cupshredded salad greens

1 cupcherry tomatoes, quartered

1 cupcanned black beans, rinsed and drained

1 cupfresh or frozen corn

1/2 cupshredded cheddar cheese

2 green onions, chopped

1 fresh jalapeno, sliced or diced

1/2 cupsour cream

1 tbsp Sriracha, or more to taste

4 tbspfresh cilantro, chopped


Step 1

Step 1

Sprinkle

Heat the vegetable oil in a non-stick skillet. Add the Carved Grilled strips and sprinkle with 1 tablespoon of taco seasoning. Heat over medium heat for 3 to 5 minutes until heated through.

Step 1
Step 2

Step 2

Step 2

Heat

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

Step 3

Step 3

Assemble

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

Step 3
Step 4

Step 4

Step 4

Serve

In a small bowl, stir together the sour cream and Sriracha sauce. Drizzle over Taco Salad and garnish with fresh cilantro

Ta Da

10 Minute Chicken Taco Salad

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Rated 5/5 based on 28 customer reviews
Serves 4 https://www.perdue.com/recipeimages/ten_minute_taco_salad_tada_220.jpg https://www.perdue.com/recipeimages/ten_minute_taco_salad_tada_220.jpg

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