A simple chicken taco salad in a tortilla bowl
Whether it’s a busy weeknight or a tight schedule you are trying to work around, this quick taco salad is sure to spice up your meals with minimal effort!
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Ingredients
1/2
Large Cabbage, Shredded
3 tbsp.
Chopped Cilantro
2
Juiced Limes
Pinch of
Sugar
1/3 cup
Olive Oil
Salt
Freshly Ground Pepper
1/2
Cucumber, Sliced or Diced
1
Tomato, Diced
1
Avocado, Diced
1/2
Red Onion, Sliced
1 cup
Shredded Cheddar Cheese
Sour Cream
1
Lime, Cut in Wedges
Pulled Chicken
1 tbsp.
Olive Oil
1
Small Deli-Roast Chicken
1
Garlic Glove, Chopped
Pickled Jalapeños
1 cup
Barbecue Sauce
Taco Bowls
4
Large Tortillas
2 tbsp.
Olive Oil
Instructions
Tortilla Bowls
![](https://www.cityline.tv/wp-content/uploads/2022/01/tempImagerR8cYA-e1641480788624-268x300.jpg)
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.
- 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.
- 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.
![](https://www.cityline.tv/wp-content/uploads/2022/01/tempImagerR8cYA-e1641480788624-268x300.jpg)