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.
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 or shred to serve.
Fill taco salad bowls with toppings and chicken or your choice of meat.
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.