The best taco salad bowl around? We think so. Treat yourself to this filling bowl with taco seasoned chicken, beans, crunchy romaine, rice, and so much more. It’s also a great way to use up that last bell pepper or half a bag of shredded cheese that’s hanging out in the fridge!
Substitutions
Corn – I find that fresh corn has a better texture and brighter flavor, however, frozen corn can be used in place of fresh to reduce cooking time!
Romaine – Bagged, pre-cut romaine can cut down on prep time.
Variations
Heat – Spice up your bowl by adding sliced jalapenos or using pepperjack cheese!
Vegetarian – Make it vegetarian by omitting the chicken and upping the amount of beans and cheese.
Increase or reduce the amounts of any of these ingredients to customize your bowl just the way you like it!
Hot Sauce – Some of our favorite sauces are:
Marie Sharp’s – Full of flavor!
Hi Spice – Hot sauces with a tropical flair.
Storage and Tips
Store leftovers in an airtight container in the fridge for up to two days.
Add avocado, sour cream, and your favorite hot sauce to complete the bowl! Mix it well before eating to get the most flavor out of every bite.
Loaded Chicken Taco Salad Bowl
Equipment
- cutting board
- sauce pan with lid
- knife
- skillet
- tongs
- bowl
- colander
Ingredients
- 1 box Spanish or Mexican-style rice
- 1 tablespoon olive or vegetable oil
- 1 pound chicken tenderloins
- 1 packet taco seasoning
- 1 ear fresh corn cooked, cooled, and kernels removed
- 1 large romaine lettuce head rinsed and chopped
- 1 large tomato rinsed and chopped
- 1 red bellpepper rinsed and chopped
- 1 15 oz. can black beans rinsed and drained
- 1 cup shredded Monterey Jack cheese
- sour cream
- hot sauce
Instructions
- Wash and prepare all produce, rinse and drain beans, set aside.
- Cook rice according to package instructions in a medium sized saucepan. Once done, remove from heat and set aside to cool for about 5 minutes.
- While the rice is cooking, prep chicken tenderloins by coating them with the taco seasoning on all sides.
- Heat oil in the skillet on medium heat. Lay chicken tenderloins in a single layer in the pan. Cook for 3-4 minutes per side until cooked through and at least 165° F when measured. Remove from the pan and let rest for 5 minutes. Slice.
- Assemble your bowls by dividing the ingredients equally across four servings except for the rice – start with ¼ cup prepared rice per serving and save any extras, or add more to taste.
- Top with sour cream and your favorite hot sauce to taste, serve immediately. Leftovers can be stored in an airtight container for up to two days.
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