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Salsa Verde Chicken Taco Salad
Recipe

17 INGREDIENTS • 5 STEPS • 1HR

Salsa Verde Chicken Taco Salad

A fresh take on a classic!
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Salsa Verde Chicken Taco Salad
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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/
A fresh take on a classic!
1HR
Total Time
$15.23
Cost Per Serving
Ingredients
Servings
6
US / Metric
Chicken
Neutral Oil
1 Tbsp
Neutral Oil
Salsa Verde
1 cup
Salsa Verde
I used LA VICTORIA® Salsa Thick’n Chunky Verde Medium
Vinaigrette
Lime
2
Limes, juiced
Honey
1 Tbsp
Salt
1 tsp
Oil
1/4 cup
Oil
flavorless
Assembly
Romaine Lettuce
2 heads
Romaine Lettuce, chopped
Corn
1 cup
Corn, roasted
Monterey Jack Cheese
1 cup
Shredded Monterey Jack Cheese
Avocado
1
Large Avocado, sliced
Red Onion
1/4 cup
Chopped Red Onion
Fresh Cilantro
1/4 cup
Medium Salsa
1/3 cup
Medium Salsa
I used LA VICTORIA® Salsa Thick’N Chunky Medium
Tortilla
2
Tortillas
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
Add to plan
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Salsa Verde Chicken Taco Salad
Save
author_avatar
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 InstructionsHide images
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 (1/4 cup) 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 Onion (1/4 cup) Fresh Cilantro (1/4 cup), 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 Onion (1/4 cup) Fresh Cilantro (1/4 cup), and Medium Salsa (1/3 cup). Serve immediately.
Tags
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American
Lunch
Chicken
Shellfish-Free
Kid-Friendly
Dinner
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