Build your salad on taco night with these Chicken Taco Salad Bowls. They're easy to make and fully customizable with your favorite taco toppings.
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This post was originally published in July 2018 and has been updated.
When nachos or tacos are on the menu, I show up for the toppings. Let's be honest—the toppings are the best part!
There's nothing better than a plate of food I have garnished with all my favorite things - specifically copious amounts of cheese!
I love taco salad because it's essentially a bowl full of toppings. Like my Chopped Doritos Taco Salad, this chicken taco salad bowl is a satisfying combination of flavors and textures.
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Why you'll love this recipe
- Fully customizable - Add your favorite toppings for a meal the whole family will love. I love build-your-own meals because everyone can choose the ingredients they love the most.
- Great for meal prep—Prep the individual components ahead of time to make meal time easier. When ready to eat, set out the toppings and build your bowl.
- Chicken is a leaner alternative to beef - I love substituting chicken for beef in recipes like these taco bowls. The chicken is leaner and keeps the dishes feeling lighter.
Ingredients and Substitutions
- Cooked chicken - Sliced chicken taco meat seasoned with homemade taco seasoning is my go-to for these bowls. Rotisserie chicken or cooked ground chicken can also be used.
- Lettuce - I love iceberg or romaine for its crunchy texture. Feel free to use your favorite varieties.
- Cheese - Colby Jack, Monterey Jack, Pepper Jack, and cheddar are great options.
- Toppings - The options are endless. Use what you love. Try tomatoes, red onions, black olives, black beans, scallions, cilantro, sour cream, taco sauce, and lime wedges.
- Tortilla chips - The crunch of tortilla chips is a must in taco salads. Crumble them into the salad or eat them alongside. Use traditional tortilla chips, or go bold with my favorite cheesy Doritos.
How to build a taco salad bowl
See the recipe card for complete instructions and ingredient amounts.
Add lettuce to individual serving bowls. Top with chicken, cheese, and veggies. Serve with tortilla chips, sour cream, and taco sauce.
Variations
The best part of build-your-own meals is the ability to customize the ingredients.
- For hearty appetites, add rice or refried beans.
- Substitute different proteins, like ground beef, grilled salmon, or shrimp. For a vegetarian option, use tofu or various beans.
- Add other toppings such as corn, jalapeños, 4 ingredient guacamole, and salsa.
- Use your favorite salad dressing. Ranch or a herby vinaigrette would be delicious!
- Instead of individual portions, build a large salad and serve family-style.
What to serve with taco salads
- Cilantro lime rice
- Refried beans
- Corn and black bean salad
- Chips and salsa
Recipe FAQs
Of course! Skip the tortilla chips and grab some taco shells. Dice the chicken and add to the taco shells with your favorite toppings.
Yes, you can simply omit the chicken. Add various beans (black, pinto, or garbanzo) for added protein.
Yes, these taco salad bowls are perfect for meal prep. Most toppings can be prepped ahead of time, and they can be stored separately in the refrigerator until ready to serve.
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📖 Recipe Card
Chicken Taco Salad Bowls
EQUIPMENT
Ingredients
- 1 head iceberg lettuce (sliced)
- 1 recipe chicken taco meat (sliced or 4 cooked thin-cut chicken breasts)
- 2 cups shredded Monterey or Colby Jack cheese
- ½ medium red onion (sliced)
- 8 scallions (sliced)
- 1 cup sliced black olives
- 1 cup halved cherry or grape tomatoes
- 1 cup black beans (rinsed and drained)
Garnishes
- lime wedges
- Doritos tortilla chips
- sour cream
- taco sauce
- cilantro
Chicken taco meat
- 1-1¼ pounds thin-cut chicken breasts
- chicken taco seasoning (or 1 store-bought taco seasoning packet )
Instructions
- Layer the lettuce in individual serving bowls. Top with sliced chicken, cheese, and veggies. Serve with sour cream, taco sauce, and tortilla chips.
Chicken taco meat
- Preheat oven to 400℉. Line a sheet pan with aluminum foil. Set aside.
- Combine taco seasoning and oil in a mixing bowl. Stir until well blended.
- Add the chicken and toss to completely coat with the seasoning mixture.
- Transfer the chicken to the prepared pan. Bake until the internal temperature of the chicken reaches 165℉. This will take 12-20 minutes depending on the thickness of the chicken.
- Slice and serve or store in the refrigerator for up to 4 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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