Chicken Salad Tacos. For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture. Grilled Chicken Taco Salad. this link is to an external site that may or may not meet accessibility guidelines. We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas.

Topped with a creamy ranch salsa dressing. You get the awesome salad that's loaded with chicken, corn, black beans, lettuce, cheese, etc. along with the luxury of eating it with your hands. Southwest chopped chicken salad TACO ingredients. You can cook Chicken Salad Tacos using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chicken Salad Tacos

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

These tacos are loaded with an onslaught of healthy, filling ingredients, thanks to the protein-packed chicken, black beans. I love a good taco salad. This one uses already cooked chicken (such as rotisserie chicken) to make it a pinch to put together. Say you're gearing up for the Super Bowl.

Chicken Salad Tacos step by step

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

All these ingredients are wrapped in warm corn tortillas. Chicken Taco Salad make dinner come together so easy and flavorful! This recipe is filled loaded and topped with sour cream and salsa! I love taco salads of any kind. I make one similar to this one, but I do drippy, rich taco meat and add a bunch of beans.