Chicken Taco Salad

Loaded with lettuce, tomatoes, black olives, and avocado, this Chicken Taco Salad makes Mexican a healthy option.


  • 8 6-inch flour tortillas
  • 2 cups cooked chicken breast, shredded
  • 1 1-1/4 oz. pkg. taco seasoning mix
  • 3/4 cup water
  • 2 cups shredded lettuce
  • 1 15-1/2 oz. can black beans, drained and rinsed
  • 1 1/2 cups shredded Cheddar cheese
  • 2 tomatoes, chopped
  • 1/2 cup green onion, sliced
  • 1 15-1/4 oz. can corn, drained
  • 1 2-1/4 oz. can sliced black olives, drained
  • 1 avocado, pitted, peeled and cubed
  • Garnish: sour cream, salsa


  1. Microwave tortillas on high setting for one minute, or until softened. Press each tortilla into an ungreased jumbo muffin cup to form a bowl shape. Bake at 350 degrees for 10 minutes; cool. Combine chicken, taco seasoning and water in a skillet over medium heat. Cook, stirring frequently, until blended, about 5 minutes. Divide lettuce among tortilla bowls. Top with chicken and other ingredients, garnishing with a dollop of sour cream and salsa. Makes 8 servings.
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