Quick Chicken Taco Salad
By HeatherS
Deli-roast chicken, store-bought barbecue sauce and prepared coleslaw mix make this taco salad a quick and easy dinner any night of the week.
- 4
Ingredients
- Taco Bowls
- 4 large tortillas
- 2 tbsp. olive oil
- Pulled Chicken Mix
- 1 tbsp. olive oil
- 1 small deli-roast chicken
- 1 garlic clove, chopped
- Pickled jalapenos
- 1 cup to 1 1/2 cups barbecue sauce
- Assembly
- 1 (14 ounce) bag pre-shredded cabbage or 1/2 large cabbage, shredded
- 3 tbsp. chopped cilantro
- Juice of 2 limes
- Pinch sugar
- 1/3 cup olive oil
- Salt and freshly ground pepper, to taste
- 1/2 cucumber, sliced or diced
- 1 tomato, diced
- 1 avocado, diced
- 1/2 red onion, sliced
- 3 tbsp. chopped cilantro or cilantro leaves
- 1 cup shredded cheddar cheese
- Sour cream
- 1 lime, cut in wedges
Preparation
Step 1
Taco Bowls
Preheat oven to 400 degrees F.
Brush tortilla shells lightly with oil. Nestle each tortilla shell between 2 oven-proof bowls. Bake until tortilla takes on bowl shape, about 15 minutes. For extra crispy shells, remove from bowls and cook until golden and crispy, another 5 minutes.
Pulled Chicken Mix
Remove chicken from bones and shred or chop meat.
Heat skillet over medium heat. Add olive oil. When olive oil is hot, add garlic and cook for 1 to 2 minutes. Add 1 cup to 1 1/2 cups barbecue sauce, depending how saucy you like your pulled chicken. Bring to a boil. Add chicken and pickled jalapenos. Stir. Cover and let chicken heat through, about 8 to 10 minutes.
Assembly
Make coleslaw: Add cabbage, cilantro, lime juice, sugar, olive oil and salt and pepper to a bowl. Toss to combine. Taste and adjust seasoning.
To serve: Add coleslaw to each taco bowl. Top with pulled chicken mixture. Serve with garnishes, such as cucumber, tomato, avocado, red onion, cilantro, cheese, sour cream and lime wedges.