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RECIPE
17 INGREDIENTS 5 STEPS 1hr

Salsa Verde Chicken Taco Salad

A fresh take on a classic!
Salsa Verde Chicken Taco Salad Recipe | SideChef
A fresh take on a classic!
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/
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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 cup
Salsa Verde
I used LA VICTORIA® Salsa Thick’n Chunky Verde Medium

Vinaigrette

2
Limes , juiced
1 Tbsp
1 tsp
1/4 cup
Oil
flavorless

Assembly

2 heads
1 cup
Corn , roasted
1 cup
Shredded Monterey Jack Cheese
1
Large Avocado , sliced
1/4 cup
Chopped Red Onions
1/4 cup
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)
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Nutrition Per Serving

VIEW ALL
CALORIES
554
FAT
32.1 g
PROTEIN
27.0 g
CARBS
44.0 g

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.

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

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 Tyson® 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 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 (1/4 cup) until it has thickened.
Step 4
Toss the vinaigrette with the Romaine Lettuce (2 heads) and evenly disperse into 2-4 TortillaLand® Flour 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 (1/4 cup) Fresh Cilantro (1/4 cup) , and Medium Salsa (1/3 cup) . Serve immediately.
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Nutrition Per Serving
Calories
554
% Daily Value*
Fat
32.1 g
41%
Saturated Fat
8.3 g
42%
Trans Fat
0.1 g
--
Cholesterol
87.3 mg
29%
Carbohydrates
44.0 g
16%
Fiber
11.3 g
40%
Sugars
9.2 g
--
Protein
27.0 g
54%
Sodium
1128.0 mg
49%
Vitamin D
0.1 µg
0%
Calcium
275.5 mg
21%
Iron
4.2 mg
23%
Potassium
1284.7 mg
27%
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