Taco Bowl Salad
This taco bowl "recipe" offers a roadmap to build your own. It starts with a base of romaine lettuce, and from there you can choose your own adventure. Include the flavorful chicken below, use rotisserie chicken for a short cut or omit to make it vegan. Salsa and guacamole or avocado are enough - you don't even need a dressing!
Equipment
- Baking sheets
- Oven-safe large skillet
Ingredients
For the chicken
- 2 boneless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- dash of cayenne pepper optional
- 2 tablespoons oil for cooking
Other toppings
- 3 cups romaine lettuce
- zucchini refried beans or refried beans in a can, slightly warmed
- "fried" plantains
- 1/3 cup salsa of choice
- 1/3 cup guacamole or 1/2 sliced avocado
Instructions
Make the chicken
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine spices for chicken. Pat chicken dry with a paper towel and season to coat on both sides.
- Heat cooking oil in a large skillet over medium high heat. Cook chicken 5 minutes per side until browned. Transfer the skillet to the oven to finish cooking, about 20 to 25 minutes or until the internal temperature reaches 165 degrees. Set aside to slightly cool.
Build your salad bowl
- Divide romaine lettuce between two bowls.
- Add sliced chicken breast and other toppings of choice.