Chicken Taco Salad Bowl
Serves 4
10 mins prep
15 mins cook
25 mins total
A high-protein, low-carb taco salad bowl made with one-pan and finished with a bold, tangy drizzle of green enchilada sauce.
The Taco Meat
tbspavocado oil
large onionfinely chopped
cloves garlicminced
- tbsptaco seasoningto taste (I use Siete taco seasoning)
saltto taste (optional—see note below)
Salad Bowls
Toppings
cupsour cream
cupSiete green enchilada saucefor drizzling, or any sauce
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Taco Meat
Heat avocado oil in a large skillet over medium heat.
Add ground chicken and break it up with a spatula.
Cook for about 8–10 minutes, stirring occasionally, until the liquid evaporates and the chicken starts to brown.
Add chopped onion and cook for 3–4 minutes, stirring constantly, until softened.
Add garlic and cook for about 1 minute until fragrant.
Stir in taco seasoning and mix well until everything is evenly coated.
Taste and add salt if needed (many taco seasonings already contain salt so go easy here).
Assembly
Add shredded lettuce to each bowl as the base.
Spoon warm taco meat over the lettuce.
Sprinkle with shredded cheddar cheese.
Add diced tomatoes.
Finish with a drizzle of sour cream and green enchilada sauce.
Additional toppings are optional such as: corn, black beans, jalapeños, etc.!