Recipe: Yummy Chicken Salad Tacos

Chicken Salad Tacos. This healthy Taco Chicken Salad recipe is the perfect switch up from your classic chicken salad recipe. All the taco flavors you love, made into a great meal prep lunch recipe. Gluten-free and paleo-friendly, and a perfect, kid-friendly chicken salad!

In a medium bowl, stir together the shredded chicken and taco sauce until chicken is completely coated. In a large bowl, add the lettuce, carrots, onion, black beans, mexicorn, tomatoes and chicken. Fill each taco shell almost full with the salad mixture. You can cook Chicken Salad Tacos using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chicken Salad Tacos

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

Sprinkle with a little crumbled queso fresco. 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. These Southwest chopped chicken salad tacos are the perfect combination of healthy eating and comfort, with both flavors and textures that won't quit.

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.

Whether you're looking to keep things semi-healthy for bikini season, a change of pace in the lunch department, or fulfilling every foodie craving from within, this recipe ought to do the trick. Grilled Chicken Taco Salad "This was great! We put it in baked flour tortilla bowls. My husband especially LOVED the black beans with the cilantro and salsa mix." - dhayse. Sue's Taco Salad "This is my go-to taco salad recipe.