Taco Salad Recipe
Choice of grilled chicken or seasoned ground beef served on fresh cut Romaine lettuce topped with black beans, corn, carrot, pico de gallo, avocado, and cheddar cheese inside a tortilla shell, with side of fresh salsa.
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Ingredients
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Salad Base
Protein
Toppings
Salsa
Method
Preparation
- 1
Prepare the Tortilla Shells
Preheat your oven to 350°F (175°C). Place the tortilla shells on a baking sheet and bake for 8-10 minutes until crispy. Remove and set aside.
- 2
Cook the Protein
If using grilled chicken, grill the chicken breast over medium heat for about 6-7 minutes on each side, until fully cooked. If using ground beef, cook in a skillet over medium heat, adding taco seasoning to taste, until browned and cooked through. Drain excess fat.
- 3
Prepare the Salad Base
Wash and chop the Romaine lettuce into bite-sized pieces. Set aside in a large mixing bowl.
Assembly
- 4
Assemble the Taco Salad
In the bowl with the Romaine lettuce, add the cooked protein (either grilled chicken or seasoned ground beef), black beans, corn, shredded carrot, pico de gallo, diced avocado, and shredded cheddar cheese. Toss gently to combine.
- 5
Serve
Place the mixture into the baked tortilla shells. Serve immediately with a side of fresh salsa.