05/05/2023
ā¬ļøRecipe
Have you ever made a taco salad?!
What other toppings would you add into this Shredded Chicken Taco Salad?!
This Shredded Chicken Taco Salad recipe does not disappoint!
With shredded chicken, black beans, salsa, and Pampered Chef Tex Mex Rub, everyone will be BEGGING for seconds!
THE CLASSIC MIDWESTERN WALKING TACO MEETS FRESH SALAD FOR A QUICK, DELICIOUS MEAL THATāS PERFECT FOR ANY WEEKNIGHT. EVERYONE WILL WANT SECONDS!
INGREDIENTS
Salad
4 cups (1 L) shredded cooked chicken (about 1 whole rotisserie chicken, deboned and skin removed)
1 can (15 oz./425 g) black beans, drained and rinsed
1 cup (250 mL) mild chunky salsa
Ā½ cup (125 mL) water or broth
1Ā½ tbsp (22 mL) Tex Mex Rub, divided
1 avocado, pitted
Ā½ lime, juiced
4 cups (1 L) corn chips
Ā½ head iceberg lettuce, thinly sliced
Toppings
4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
1 tomato, diced
Optional: sour cream, salsa, cilantro, lime wedges, pickled jalapeno
DIRECTIONS
Combine the chicken, beans, salsa, water, and 1 tbsp (15 mL) of the rub in a large skillet. Cover and cook over medium-low heat until heated through, about 5 minutes.
Mash together the avocado, remaining rub, and lime juice in a small bowl; Set aside.
Spread the corn chips on a plate. Top with the lettuce, chicken mixture, avocado mash, cheese, and tomato. Add any additional toppings, if youād like.
Yield:
6 servings
