10 Minute Chicken Taco Salad

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Serves 4 | Prep/Cook Time: 10 Min
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Calories
510
Protein
27g
Sodium
650mg
Sat.Fat
10g
Sugar
7g
INGREDIENTS
1 pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
1 tbsp vegetable oil
1 tbsp taco seasoning mix
4 (6-inch) taco bowls
1 cup shredded salad greens
1 cup cherry tomatoes, quartered
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
2 green onions, chopped
1 fresh jalapeno, sliced or diced
1/2 cup sour cream
1 tbsp Sriracha, or more to taste
4 tbsp fresh cilantro, chopped
INSTRUCTIONS
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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.
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STEP 2: 
Heat
In a preheated 350 degree F. oven, bake taco bowls for 3 to 5 minutes until golden
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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.
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STEP 4: 
Serve
In a small bowl, stir together the sour cream and Sriracha sauce. Drizzle over Taco Salad and garnish with fresh cilantro
Perdue