Chicken Taco Salad

Published on in Recipes

The weather is getting warm warm warm and that puts me in a crisp, refreshing, salad-y mood. But salad without protein isn’t very filling and frankly not super fun.

That’s why chicken taco salad is a delicious way to go!


This easy high protein and full fat bowl is so flavorful and simple, that it makes a great lunch, a delectable dinner, a perfect meal prep or a great salad bar for get-togethers!

And what makes it even better is that I used Butcher Box chicken so I know it’s free of hormones and antibiotics and FRESH as can be. (Wanna give BB a try for a deep discount and lots of free bacon? Go to ButcherBox.com/Easy!)

Ingredients

  • Chopped / shredded Romaine, Iceberg or butter lettuce
  • 1 cucumber (or 2 Persian cucumbers), diced
  • 6oz cherry tomatoes, halved
  • 4oz cooked and seasoned chicken breast
  • 1/4cup hand grated cheddar cheese
  • 1/4 cup salsa
  • 1 small bunch fresh cilantro, chopped
  • 1/2 cup full fat sour cream (or Greek yogurt) and Salsa to taste
  • 1 small yellow onion, diced (optional)
  • 1 handful black olives, chopped (optional)
  • 1 small avocado, sliced (optional)

Unless you have my special seasoning mix through the Carolla Drinks subscription box, you might want to try this homemade taco seasoning recipe from AllRecipes.com for your chicken!

 

Directions

  1. Poach or Sous Vide seasoned chicken breast until it reaches an internal temp of 165 degrees. (Here is the link to my go-to meat thermometer that I’d be lost without.) *You can also buy pre-cooked or rotisserie if you’re short on time.
  2. Once chicken is cooked, pull apart with fork or put the warm chicken in a mixer and paddle shred it on low-medium. Set aside.
  3. Place shredded lettuce in bowl first, using this as your base.
  4. Spoon shredded chicken over the lettuce.
  5. Place halved cherry tomatoes and diced cucumbers around the sides of the bowl.
  6. Sprinkle hand-grated cheddar over chicken to taste.
  7. Top off with dollop of sour cream or yogurt and garnish with sliced avocado and chopped cilantro.

 

6 Comments

  1. Keith Tengberg
    July 26, 2019 at 2:29 am

    Another winner from Gina! Prepping meals and making this bad boy this week!

  2. Jason
    July 27, 2019 at 4:09 pm

    Hey Gina, been an ACS fan for a few years and have been converting to NSNG for the last 6 months or so. Just made this and loved it, even my two kids gave it thumbs up which is a HUGE compliment. Keep up the great work!

  3. Wendy Hutton
    September 15, 2019 at 7:26 pm

    Greek yogurt is full of sugar. I’m surprised it’s an option in this…stick with daisy sour cream!