Peggy Rydzewski10 Minute Chicken Taco Salad
In The Refrigerated Meat Case
10 Minute Chicken Taco Salad
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 10min
Serves 4
- 510
Calories - 27g
Protein - 650mg
Sodium - 10g
Sat. Fat - 7g
Sugar 
Ingredients
1 tbsp. vegetable oil
4 (6-inch) taco bowls
1 cup salad greens, shredded
1 cup cherry tomatoes, quartered
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn
1/2 cup cheddar cheese, shredded
1 fresh jalapeno, sliced or diced
2 green onions, chopped
1/2 cup sour cream
1 tbsp. sriracha, or more to taste
4 tbsp. fresh cilantro, chopped
Step 1
Sprinkle
Heat the vegetable oil in a non-stick skillet. Add the grilled strips and heat over medium heat for 3 to 5 minutes until heated through.
Step 2
Heat
In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
Step 3
Assemble
Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.
Step 4
Serve
In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.
30 MIN
