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
  1. Preheat oven to 400 degrees F. 
  2. 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
  1. Remove chicken from bones and shred or chop meat.
  2. 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.    

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