Grilled Mexican Taco Salad Recipe
Grilled chicken, mixed greens, red onions, black olives, tomato, jack cheese, salsa and sour cream. Stuffed in our edible taco bowl.
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Ingredients
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Protein
Salad Base
Toppings
Taco Bowl
Method
Preparation
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and any desired spices. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let it rest for a few minutes, then slice into strips.
Salad Assembly
- 2
Prepare the Salad Base
In a large bowl, combine mixed greens, sliced red onions, chopped tomatoes, and black olives. Toss gently to mix the ingredients evenly.
- 3
Add the Chicken
Add the sliced grilled chicken on top of the salad base and toss to combine.
Serving
- 4
Assemble the Taco Salad
Take an edible taco bowl and fill it with the chicken salad mixture. Top it off with shredded jack cheese, salsa, and a dollop of sour cream.
- 5
Serve
Serve immediately while the chicken is warm and the taco bowl is crisp. Enjoy!