Healthy Chicken Taco Salad

5 from 1 vote

This Healthy Chicken Taco Salad is loaded in a homemade taco bowl brimming with spinach, avocado, and more, then drizzled with a tangy lime sour cream sauce.

Prep Time5

Cook Time15

Total Time20

Course: Salad

Cuisine: Mexican

Servings:

Calories: 712kcal

Author: Fox Valley Foodie

Ingredients

Taco Bowls

4 , 8" whole wheat tortillas
1 tablespoon olive oil

Chicken Taco Salad

1 lb ground chicken
1 oz Taco seasoning
⅓ cup water
6 oz Baby Spinach
2 cup Grape tomatoes (halved)
½ cup chopped green onions
2.25 oz black olives (sliced)
1 cup shredded Sharp Cheddar cheese
1 Avocado (cubed)
½ cup Verde Salsa

Lime Sour Cream Sauce

8 oz Sour cream
1 Lime (juiced)
2 tablespoons milk

Instructions

Homemade Taco Bowls

Preheat oven to 375 degrees.
Lightly paint tortillas with olive oil, then place in oven-safe bowls, pressing to mold them to the shape of the bowl. (alternatively, they can be set upside down on a baking sheet over a crumpled ball of foil to keep their shape)
Place tortillas in the oven for around 15 minutes, or until crisp and beginning to brown, then remove from oven.

Lime Sour Cream Sauce

Combine sour cream, lime juice, and milk in a dish and whisk to combine into a sauce. Set aside.

Chicken Taco Salad

While taco shells bake, place ground chicken in a medium skillet over medium heat and cook until browned, and break apart into crumbles..
Add water and taco seasoning to the skillet (water helps the seasoning disperse evenly), stir to evenly coat the chicken and cook until water has evaporated.
Turn off heat and let chicken cool slightly.

Assembly

Fill taco bowls with baby spinach, and sprinkle in ground chicken, grape tomatoes, green onions, black olives, cheddar cheese and avocados to taste.
Add a few spoonfuls of Verde salsa over the salad and drizzle with Lime Sour Cream Sauce.
Serve immediately.

Notes

For a tangy twist, add my quick pickled red onions to the taco salad as well!

Nutrition