Easiest Way to Make Tasty Chicken Salad Tacos

Chicken Salad Tacos. These Southwest chopped chicken salad tacos are the perfect combination of healthy eating and comfort, with both flavors and textures that won't quit. Whether you're looking to keep things semi-healthy for bikini season, a change of pace in the lunch department, or fulfilling every foodie craving from within, this recipe ought to do the trick. Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa.

In it, chopped romaine is topped with southwest seasoned chicken, black beans, charred corn, peppers, red onion, tomatoes, olives and avocado. How to prepare Chicken Taco Salad ahead: One of the best things about this Chicken Taco Salad is that you can prep almost everything in advance, and if you make a large enough batch, you can have lunch or dinner for the week ready in the fridge. I don't usually use hot meat. You can cook Chicken Salad Tacos using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chicken Salad Tacos

1. It's 6 small of skinless chicken breasts.
2. You need 3 tbsp of worshershire.
3. You need 1 1/2 tsp of white wine.
4. It's 1/3 cup of seasoned salt.
5. It's 1/2 cup of house seasoning.
6. You need 1/3 of onion powder.
7. It's 1/4 cup of curry powder.
8. You need 1/4 cup of lemon juice.
9. It's 1 dash of mustard.
10. You need 1 cup of brown rice with italian seasoning cooked in.
11. Prepare 1/3 cup of carrots.
12. It's 1 of lettuce.
13. It's 1 of whole grain taco shells (soft).
14. Prepare 1/2 of chopped bell pepper.
15. You need 1/2 of minced onion.

In a medium bowl, stir together the shredded chicken and taco sauce until chicken is completely coated. In a large bowl, add the lettuce, carrots, onion, black beans, mexicorn, tomatoes and chicken. Fill each taco shell almost full with the salad mixture. Sprinkle with a little crumbled queso fresco.

Chicken Salad Tacos instructions

1. Prep: remove excess fat from chicken.
2. slice breasts into desired strips and place in bowl.
3. place minced onions and chopped bell pepper in with chicken and mix.
4. place all wet seasonings in chicken and mix.
5. add each dry seasoning in one at a time, stirring chicken after each ingredient.
6. place about 2 tablespoons of e.v.o.o. in a pan on the stove and raise to medium-high heat.
7. place chicken strips in pan and constantly stir and flip chicken until chicken is fully cooked (do not brown the chicken).
8. drain excess oil out of pan unless a broth is made by the chicken. repeat step 7 and 8 until all chicken is cooked..
9. prep: rice, place rice in small pot and add water and italian seasoning.
10. once rice is done, fluff and place on cookie sheet to cool (this keeps the grains from sticking).
11. chop carrots to desired size.
12. on taco shell: place rice, chicken, lettuce, and carrots in that order.
13. enjoy.

This healthy Taco Chicken Salad recipe is the perfect switch up from your classic chicken salad recipe. All the taco flavors you love, made into a great meal prep lunch recipe. Gluten-free and paleo-friendly, and a perfect, kid-friendly chicken salad! This chicken taco salad recipe is a perfect spin on my favorite lunch. Sprinkle chicken with garlic salt and chili powder.