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RECIPE
17 INGREDIENTS5 STEPS1HR

Salsa Verde Chicken Taco Salad

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Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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A fresh take on a classic!
1HR
Total Time

Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

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
Romaine Lettuce , chopped
1 cup
Corn , roasted
1 cup
Shredded  Monterey Jack Cheese
1
Large  Avocado , sliced
1/4 cup
Chopped  Red Onions
1/4 cup
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)

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Nutrition Per Serving

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CALORIES
565
FAT
32.2 g
PROTEIN
27.7 g
CARBS
45.8 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.

Cooking Instructions

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Step 1
Place a medium frying pan over medium heat and add in the Neutral Oil (1 tablespoon). Place in the Ground Chicken (1 pound) 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 Lime (2), Apple Cider Vinegar (1 tablespoon), Honey (1 tablespoon), and Salt (1 teaspoon) 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 head) and evenly disperse into 2-4 Tortilla (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 Onion (1/4 cup) Fresh Cilantro (1/4 cup), and Medium Salsa (1/3 cup). Serve immediately.

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Nutrition Per Serving
Calories
565
% Daily Value*
Fat
32.2 g
41%
Saturated Fat
8.3 g
42%
Trans Fat
0.1 g
--
Cholesterol
87.3 mg
29%
Carbohydrates
45.8 g
17%
Fiber
12.1 g
43%
Sugars
9.2 g
--
Protein
27.7 g
55%
Sodium
1143.0 mg
50%
Vitamin D
0.1 µg
0%
Calcium
279.3 mg
21%
Iron
4.4 mg
24%
Potassium
1318.1 mg
28%
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