Mexican Chicken Salad in Tortilla Bowls
Transform your mealtime into a vibrant fiesta with this Mexican Chicken Salad in Tortilla Bowls! This flavorful recipe combines juicy, taco-seasoned chicken, crisp romaine lettuce, creamy avocado, sweet corn, savory black beans, and tangy cherry tomatoes, all tossed in a zesty lime-sour cream dressing. The presentation is just as impressive as the taste—served in golden, crispy tortilla bowls baked to perfection for an edible serving vessel that’s as fun to eat as it is to make. Perfect for lunch, dinner, or parties, this dish is a complete meal packed with protein, fresh vegetables, and bold Mexican-inspired flavors. Whether you’re looking for a healthier alternative to traditional taco salads or a creative way to impress guests, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 large flour tortillas
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 4 cups romaine lettuce, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, cooked
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 cup sour cream
- 1 teaspoon hot sauce (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Lightly brush both sides of each tortilla with olive oil.
Drape each tortilla over an oven-safe bowl or upside-down muffin tin to form bowl shapes.
Bake the tortillas for 8-10 minutes until golden and crispy. Remove from oven and let cool.
While the tortilla bowls are baking, season the chicken breasts with taco seasoning on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from skillet and let rest for 5 minutes, then dice the chicken into bite-sized pieces.
In a large mixing bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, shredded cheese, diced avocado, and cilantro.
In a small bowl, whisk together lime juice, sour cream, hot sauce (if using), salt, and black pepper to make the dressing.
Add the diced chicken to the salad mixture and toss everything gently with the dressing until well-coated.
Carefully place each tortilla bowl on a serving plate and fill with the Mexican chicken salad.
Serve immediately and enjoy your delicious Mexican Chicken Salad in Tortilla Bowls!
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 43.3 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1627 mg | 125% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3948 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
