In the fresh meat case
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Prep Time: 10 min
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Cook Time: 10 min
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Serves 4
- 510
Calories
- 27G
Protein
- 650MG
Sodium
- 10G
Sat.fat
- 7G
Sugar
In the fresh meat case
Ingredients
1 tbsp. vegetable oil
4 (6-inch) taco bowls
1 cup salad greens, shredded
1 cup cherry tomatoes, quartered
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn
1/2 cup cheddar cheese, shredded
1 fresh jalapeno, sliced or diced
2 green onions, chopped
1/2 cup sour cream
1 tbsp. sriracha, or more to taste
4 tbsp. fresh cilantro, chopped
Sprinkle
Heat the vegetable oil in a non-stick skillet. Add the grilled strips and heat over medium heat for 3 to 5 minutes until heated through.
Sprinkle
Heat the vegetable oil in a non-stick skillet. Add the grilled strips and heat over medium heat for 3 to 5 minutes until heated through.
Heat
In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
Heat
In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
Assemble
Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.
Assemble
Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.
Serve
In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.
Serve
In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.
10 Minute Chicken Taco Salad
20 
everyone loved this one.
Peggy Rydzewski
Our whole family loved this! Super easy and quick to make for a yummy weeknight meal!
sarah stine