best taco salad in bowl
Print

Taco Salad

This Taco Salad is loaded with fresh lettuce, juicy chicken, tomatoes, fresh shredded cheese, red peppers and optional cilantro and red onion for a light but flavorful effortless lunch or easy weeknight dinner. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 430kcal
Author Julie Blanner

Ingredients

  • 4 taco bowls prepared
  • 2 chicken breasts
  • 1 Tbsp olive oil or squeeze of a lime
  • 2 Tbsp fajita seasoning
  • 4 c lettuce chopped
  • 1 c tomato chopped
  • 1/2 c red pepper chopped
  • 1 c monterey jack shredded
  • 1/2 c red onion chopped
  • 1/4 c cilantro chopped {optional}
  • 1/2 c sour cream {optional}

Instructions

  • Preheat oven to 400 degrees.
  • Lightly coat chicken in olive oil or lime juice, sprinkle both sides with fajita seasoning. 
  • Bake 20 minutes. Remove from oven and allow to rest 10 minutes {it will continue cooking}. Slice.
  • Fill taco salad bowls with toppings and chicken.
  • Toss to serve.

Notes

Additional optional ingredients include: avocado, cilantro, beans, corn, pico de gallo, salsa, or salad dressing
Learn how to make taco bowls with flour or corn tortillas here.

Nutrition

Calories: 430kcal | Carbohydrates: 28g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 524mg | Potassium: 878mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1880IU | Vitamin C: 34.2mg | Calcium: 419mg | Iron: 4.9mg