Shredded Chicken Taco Salad (Printable Version)
# What You’ll Need:
01 -
1 tablespoon olive oil
02 -
1 small onion, diced (white or yellow)
03 -
1 can black beans, drained and rinsed
04 -
4 cups shredded chicken (about 1½ lbs or 24 ounces)
05 -
¼ cup chopped cilantro
06 -
⅔ cup gluten-free taco seasoning
07 -
⅔ cup water
08 -
4 cups chopped lettuce (Iceberg or romaine)
→ Optional toppings
09 -
Avocado slices
10 -
Guacamole
11 -
Pico de gallo salsa
12 -
Baja sauce
13 -
Red onion
14 -
Shredded cheese
15 -
Sour cream
16 -
Cherry tomatoes
17 -
Black olives
18 -
Chopped green onions
# Steps to Follow:
01 -
Measure olive oil into a skillet. Place it on the stove top and turn heat to medium.
02 -
Dice the onion and chop the cilantro. Set the cilantro aside. Add the onion to the pan and sauté for 5-10 minutes.
03 -
Drain and rinse your black beans. Add them to the pan along with shredded chicken, chopped cilantro, taco seasoning, and water. Mix until all ingredients are well combined and allow to heat thoroughly.
04 -
Roughly chop greens and lay a bed of lettuce in each serving bowl.
05 -
Add the meat mixture and any desired toppings.
06 -
Serve with crispy tortilla chips if desired. Enjoy!
# Additional Notes:
01 -
You can prepare shredded chicken in bulk during weekends and freeze in portions for easier weeknight meals.
02 -
Ensure the taco seasoning is gluten-free if dietary restrictions require it, or consider making your own.
03 -
Toppings are optional but enhance the overall flavor.