Chicken Taco Salad Bowl
Serves 410 mins prep15 mins cook
A high-protein, low-carb taco salad bowl made with one-pan and finished with a bold, tangy drizzle of green enchilada sauce.
0 servings
What you need

cup sour cream

tbsp avocado oil

clove garlic clove
cup shredded cheddar

cup tomato

cup green enchilada sauce

tbsp taco seasoning

lb ground chicken

cup lettuce

onion
Instructions
Taco Meat 1 Heat avocado oil in a large skillet over medium heat. 2 Add ground chicken and break it up with a spatula. 3 Cook for about 8–10 minutes, stirring occasionally, until the liquid evaporates and the chicken starts to brown. 4 Add chopped onion and cook for 3–4 minutes, stirring constantly, until softened. 5 Add garlic and cook for about 1 minute until fragrant. 6 Stir in taco seasoning and mix well until everything is evenly coated. 16 Taste and add salt if needed (many taco seasonings already contain salt so go easy here). Assembly 9 Add shredded lettuce to each bowl as the base. 10 Spoon warm taco meat over the lettuce. 11 Sprinkle with shredded cheddar cheese. 12 Add diced tomatoes. 15 Finish with a drizzle of sour cream and green enchilada sauce. 17 Additional toppings are optional such as: corn, black beans, jalapeños, etc.!View original recipe

