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. Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.

Shredded chicken taco salad loaded with lettuce, black beans, grilled corn, avocado, tomatoes and bell peppers. Topped with a creamy ranch salsa dressing. We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. You can cook Chicken Salad Tacos using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chicken Salad Tacos

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

My little guys love helping measure seasonings. Chicken Taco Salad make dinner come together so easy and flavorful! We love salad for dinner when it's hot outside - and this Chicken Taco Salad has been one of my favorites during this crazy dry summer. We usually do a big communal platter in the middle of the.

Chicken Salad Tacos instructions

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

This chicken taco salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. These Chicken Salad Tacos are a nutritious and refreshing take on a traditional favorite. All these ingredients are wrapped in warm corn tortillas. Crunchy and fresh chicken taco salad is a weeknight dinner dream!