Chicken Taco Salad in Tortilla Bowls
Recipe type: Entree or Starter
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A classic chicken taco salad. Serve it in tortilla bowls or on a plate with tortilla chips.
Go Get This Stuff
  • 4-6 boneless, skinless chicken thighs (see note)
  • 1 package taco seasoning
  • 1 15-oz can corn, drained
  • 1 15-oz can black beans, drained and rinsed
  • 1 10-oz can diced tomatoes and green chilies (Ro-Tel), drained
  • 2 cups cherry tomatoes, quartered
  • 1 head iceberg lettuce or equivalent romaine, chopped
  • 4-6 tortilla bowls, if desired. (See recipe below)
  • Optional toppings: shredded Mexican cheese, sliced black olives, sour cream, sliced jalapeno peppers, cilantro, chopped green onions
  • Handful of smoking chips, if desired. Mesquite works well
  • 1/2 cup ranch dressing
  • 1/2 cup taco sauce
Then Do This
  1. Prepare a grill for direct grilling with medium-high heat.
  2. Trim any excess fat from the chicken thighs.
  3. Once grill is ready, add smoking chips if using.
  4. Once wood begins to smoke, place chicken directly over fire and cover grill. Grill for about 6 minutes. Turn chicken and continue to cook for another 6 minutes or until an instant-read meat thermometer measures 165°F (75°C). Remove from grill and allow to cool.
  5. Shred or finely dice chicken and place in a large mixing bowl. Add taco seasoning, corn, beans and the can of tomatoes and green chilies. Mix well and set aside.
  6. Prepare the dressing by combining the two ingredients in a bowl and blend.
  7. Fill tortilla bowls or load up individual plates with lettuce. Top with meat mixture, cherry tomatoes and dressing.
  8. Finish it up with the desired toppings and enjoy.
Grilled chicken thighs can be substituted with a pound of cooked ground chicken or turkey, 4 skinless, boneless chicken breasts or equivalent amounts of leftover turkey or chicken.
Recipe by BarbequedChicken at