Chicken Taco Salad Bowl
A high-protein, low-carb taco salad bowl made with one-pan and finished with a bold, tangy drizzle of green enchilada sauce.
Servings: 4 bowls
Ingredients
The Taco Meat
- 1 tablespoon avocado oil
- 1 pound ground chicken
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2-3 tablespoons taco seasoning to taste (I use Siete taco seasoning)
- salt to taste (optional—see note below)
Salad Bowls
- 4 cups finely shredded lettuce (as much as you like) romaine
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
Toppings
- ½ cup sour cream
- ½ cup Siete green enchilada sauce for drizzling, or any sauce
Instructions
Taco Meat
- Heat avocado oil in a large skillet over medium heat.
- Add ground chicken and break it up with a spatula.
- Cook for about 8–10 minutes, stirring occasionally, until the liquid evaporates and the chicken starts to brown.
- Add chopped onion and cook for 3–4 minutes, stirring constantly, until softened.
- Add garlic and cook for about 1 minute until fragrant.
- Stir in taco seasoning and mix well until everything is evenly coated.
Taste and add salt if needed (many taco seasonings already contain salt so go easy here).
Assembly
- Add shredded lettuce to each bowl as the base.
- Spoon warm taco meat over the lettuce.
- Sprinkle with shredded cheddar cheese.
- Add diced tomatoes.
- Finish with a drizzle of sour cream and green enchilada sauce.
- Additional toppings are optional such as: corn, black beans, jalapeños, etc.!
Notes
- Protein swaps: Use ground turkey or ground beef instead of ground chicken.
- Plant-based: Substitute with smashed pinto beans, tempeh, tofu scramble, or a plant-based meat alternative.
- Dairy-free: Use a dairy-free sour cream or omit it entirely.
- Spice it up: Add a pinch of cayenne to the seasoning, or include diced jalapeños or Serranos when cooking the onions.
- Toppings: Add avocado or guacamole, cilantro, pickled onions or jalapeños, lime, and fresh sprouts as desired.
- Meal prep: Store taco meat, lettuce, tomatoes, cheese, and sauce in separate containers in the fridge for up to 4 days.
- Reheating: Warm taco meat in a skillet over medium-low heat.
- Freezer: Store cooked meat in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1 bowl | Calories: 412kcal | Carbohydrates: 13g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 634mg | Potassium: 928mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4944IU | Vitamin C: 12mg | Calcium: 280mg | Iron: 2mg
