Here is a restaurant quality taco salad recipe that is simply fabulous! Spicy grilled chicken breast is the star of this taco salad and you’ll love the other tasty stuff I put into this. Includes chicken, refried beans, lettuce, cheese, guacamole and a home made salsa. All of this is stuffed into your own home made edible taco bowl! Your taste buds will definitely love you!
2lbs. boneless skinless chicken breast
1 teas. salt
1/2 teas. pepper
1 teas. onion powder
1/2 teas. garlic powder
1 teas. chili powder
1/2 teas. cumin powder
2 tbsp. oil (whatever you like)
Method: Grilled Chicken (Marinade)
Add all of the seasoning (except the oil) to a small bowl and stir to mix well.
Sprinkle the seasonings over your chicken and then drizzle the oil over top.
Now, using the back of your knife (or your hands) blend the seasonings and oil until thoroughly combined.
Transfer your seasoned chicken to a bowl and tightly press a piece of plastic wrap on top of the chicken.
You’re not covering the bowl exactly here, you’re covering the chicken.
This will keep air from getting to your chicken. You could also just put your chicken in a ziplock bag, squeeze all the air out and seal.
Marinate for at least 1/2hr. to over night. We’ll get back to cooking this a little later. On to the salsa.
1 cup water
4 small tomatoes (1/2in. dice)
1/2 green pepper (1/4in. dice)
1 jalapeno (fine dice)
1 medium size onion (1/4in. dice)
3-4 cloves fresh garlic (crushed or minced)
2 teas. olive oil
3/4 teas. salt
1/2 teas. chili powder
1/4 teas. cumin powder
1 teas. dry Mexican oregano (regular dry oregano is fine)
2 teas. cornstarch
Heat a medium size sauce pan to medium heat and add the oil.
Add the onion, green pepper, garlic and jalapeno, stir.
Cook your veggies for about 6-8 minutes until they have softened slightly.
Stir in the tomatoes, seasonings (no cornstarch yet) and water. Bring to a boil.
Reduce your heat to about medium low and simmer for about 1 hour with the lid slightly cracked.
Stir in the cornstarch and stir until dissolved (about a minute).
This will help to thicken your salsa.
Turn off your burner, cover and let cool to room temperature. It will thicken a little more after it cools off.
It will take about an hour to cool so lets move on.
Note: Of course you could skip this part and buy a bottle of salsa if you wish. You would need about a 20oz. jar.
1/2 teas. salt
1/4 teas. garlic powder
about 2 tbsp. chopped cilantro
about 2 tbsp. fine chopped onion
juice of about 1/3 lemon (or 1 small lime)
Slice your avocados in half and remove the pit. Scoop out the flesh and add to a bowl. Sprinkle in the salt, garlic powder and lemon juice. Mash with a fork or potato masher until smooth.
Stir in the cilantro and onions and mix well. That’s it, your guacamole is ready.
For the lettuce: You’ll need about 1/2 head, shredded.
For the cheese: You’ll need about 10-12 ounces of shredded cheese. I’m using a medium cheddar but you can use jack or a combination of jack and cheddar, your choice.
For the beans: You will need about 1 20oz. can of refried beans (heated of course). Or you can make them from scratch. There is a good refried beans recipe in this post.
On to the taco bowls. Don’t worry these are pretty easy to make 🙂
Ingredients: Taco Bowls
4-6 burrito size flour tortillas (10-12in.)
You will also need foil and a bowl
Method: Taco Bowls
Lay out a few tortillas on a clean surface and “dock” them with a fork. That basically means to poke holes in them just like you would do with a pie crust. The more holes the better. Keep in mind you don’t want big holes here, you should barely be able to see them.
What this does is it keeps the tortillas from puffing up when you bake them.
Brush your “docked” tortillas with oil on both sides and set aside for a minute and preheat your oven to 375 degrees.
Now you will need a bowl. I’m just using a regular soup bowl that has a small bottom and wide top. This type of bowl will give you the right shape for your taco bowls. A good rule of thumb is the sides of the bowl are shaped at about a 45 degree angle.
Turn the bowl upside down and mold a piece of foil (about 12x12in.) over it. You should have about 2in. extra around the outside.
Carefully remove the foil so it holds its shape. Turn the bowl over and place your “foil bowl” inside.
Now place one of your docked tortillas inside carefully pressing it down to the bottom. Flatten the bottom and mold the rest of the tortilla around the bowl.
Gently mold the remaining excess foil up to be snug to the top (edges) of the tortilla. Remove the foil/tortilla from the bowl being careful to maintain its shape.
Follow the above steps with the rest of your tortillas. When you’re done you’ll have 4 to 6 uncooked taco bowls and your oven will be ready to go.
Place 4 bowls (tortilla in foil) on the middle rack (that’s probably all that will fit) of your oven and bake for about 15 minutes. Until the edges start to brown. Remove from oven to cool and continue with any uncooked bowls.
Your taco bowls are ready as well as all other toppings so lets cook the chicken.
Cooking Your Chicken
At this point start stirring and flipping the chicken. Continue stirring and flipping until your chicken has browned, about 13-15 minutes.
Add a little water (about 1/2 cup) and stir, scraping the bottom of your pan. This will ensure the chicken is completely cooked and also intensify the flavor. Continue cooking until the liquid has evaporated. This will only take about 5 minutes or so.
When it’s ready cover it. It’s now time to put it all together.
Assembly: Taco Salad Recipe With Chicken
Place a taco bowl on a plate. Add a few spoonfuls of warm refried beans in the bottom. Fill your taco bowl about 1/2 to 3/4 full with lettuce. Place a layer of chicken on the lettuce. Sprinkle with cheese. Ladle on some salsa and top with guacamole. That’s it, your taco salad is ready so Dig in!
Optional ingredients: You can add other stuff on top of your taco salad if you like. A few ideas are more cheese, sour cream, olives, sliced jalapenos or whatever else you think would be good.
This chicken taco salad recipe is simply wonderful. The chicken is moist, tender and full of flavor. The refried beans adds a delicious and creamy texture and the salsa really gives a great “punch” of incredible flavor. The edible taco bowl is crispy and adds another dimension of texture. If you like taco salad you’ll really enjoy this. Happy Cooking!