Beans & Legumes

Salsa Verde Chicken Taco Salad

17 INGREDIENTS • 5 STEPS • 1HR

Salsa Verde Chicken Taco Salad

Recipe

A fresh take on a classic!

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Salsa Verde Chicken Taco Salad

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A fresh take on a classic!

Olive and Artisan

Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.

https://www.oliveandartisan.com/

1HR

Total Time

$15.23

Cost Per Serving

Ingredients

Servings

6

us / metric

Chicken

1 Tbsp

Neutral Oil

1 lb

1 cup

Salsa Verde

I used LA VICTORIA® Salsa Thick’n Chunky Verde Medium

Vinaigrette

2

Limes, juiced

1 Tbsp

Apple Cider Vinegar

1 Tbsp

1 tsp

4 Tbsp

Oil

flavorless

Assembly

2 heads

Romaine Lettuce, chopped

1 cup

Corn, roasted

1 cup

1 cup

Shredded Monterey Jack Cheese

1

Large Avocado, sliced

4 Tbsp

Chopped Red Onions

4 Tbsp

Chopped Fresh Cilantro

1/3 cup

Medium Salsa

I used LA VICTORIA® Salsa Thick’N Chunky Medium

2

baked into a bowl (up to 4 for smaller portions)

Nutrition Per Serving

VIEW ALL

Calories

488

Fat

31.3 g

Protein

25.6 g

Carbs

30.7 g

Love This Recipe?

Salsa Verde Chicken Taco Salad

Save

Olive and Artisan

Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.

https://www.oliveandartisan.com/

Author's Notes

If you don't have tortilla bowls, this salad is also good in a regular bowl with some crushed tortilla chips on top.

Cooking Instructions

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step 1

Place a medium frying pan over medium heat and add in the Neutral Oil (1 Tbsp). Place in the Ground Chicken (1 lb) and cook while continuing to breaking up the chicken.

step 2

Once the chicken has been thoroughly cooked through, drain excess water and oil and place back on the heat. Add in the Salsa Verde (1 cup) and simmer for about 5 minutes. Take off the heat.

step 2 Once the chicken has been thoroughly cooked through, drain excess water and oil and place back on the heat. Add in the Salsa Verde (1 cup) and simmer for about 5 minutes. Take off the heat.

step 3

Mix the juice of the Limes (2), Apple Cider Vinegar (1 Tbsp), Honey (1 Tbsp), and Salt (1 tsp) together. While continuously whisking these ingredients, slowly drizzle in the Oil (4 Tbsp) until it has thickened.

step 4

Toss the vinaigrette with the Romaine Lettuce (2 heads) and evenly disperse into 2-4 Tortillas (2) bowls for serving.

step 5

Top with Salsa Verde chicken, Corn (1 cup), Black Beans (1 cup), Monterey Jack Cheese (1 cup), Avocado (1), Red Onions (4 Tbsp) Fresh Cilantro (4 Tbsp), and Medium Salsa (1/3 cup). Serve immediately.

step 5 Top with Salsa Verde chicken, Corn (1 cup), Black Beans (1 cup), Monterey Jack Cheese (1 cup), Avocado (1), Red Onions (4 Tbsp) Fresh Cilantro (4 Tbsp), and Medium Salsa (1/3 cup). Serve immediately.

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Beans & Legumes

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