Mexican Chicken Salad in Tortilla Bowls

Transform your mealtime into a vibrant fiesta with this Mexican Chicken Salad in Tortilla Bowls! This flavorful recipe combines juicy, taco-seasoned chicken, crisp romaine lettuce, creamy avocado, sweet corn, savory black beans, and tangy cherry tomatoes, all tossed in a zesty lime-sour cream dressing. The presentation is just as impressive as the taste—served in golden, crispy tortilla bowls baked to perfection for an edible serving vessel that’s as fun to eat as it is to make. Perfect for lunch, dinner, or parties, this dish is a complete meal packed with protein, fresh vegetables, and bold Mexican-inspired flavors. Whether you’re looking for a healthier alternative to traditional taco salads or a creative way to impress guests, this recipe is a guaranteed crowd-pleaser.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large flour tortillas
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts
• 2 tablespoons taco seasoning
• 4 cups romaine lettuce, chopped
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, cooked
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 cup sour cream
• 1 teaspoon hot sauce (optional)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Lightly brush both sides of each tortilla with olive oil.

Step 3

Drape each tortilla over an oven-safe bowl or upside-down muffin tin to form bowl shapes.

Step 4

Bake the tortillas for 8-10 minutes until golden and crispy. Remove from oven and let cool.

Step 5

While the tortilla bowls are baking, season the chicken breasts with taco seasoning on both sides.

Step 6

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from skillet and let rest for 5 minutes, then dice the chicken into bite-sized pieces.

Step 7

In a large mixing bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, shredded cheese, diced avocado, and cilantro.

Step 8

In a small bowl, whisk together lime juice, sour cream, hot sauce (if using), salt, and black pepper to make the dressing.

Step 9

Add the diced chicken to the salad mixture and toss everything gently with the dressing until well-coated.

Step 10

Carefully place each tortilla bowl on a serving plate and fill with the Mexican chicken salad.

Step 11

Serve immediately and enjoy your delicious Mexican Chicken Salad in Tortilla Bowls!

Nutrition Facts

Serving size	(1995.0g)

Amount per serving	% Daily Value*
Calories	2892.3

Total Fat 160.7g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 406.1mg	0%
Sodium 6417.6mg	0%
Total Carbohydrate 246.1g	0%
Dietary Fiber 45.9g	0%
Total Sugars 38.3g
Protein 145.4g	0%

Vitamin D 2IU	0%
Calcium 1645.9mg	0%
Iron 17.1mg	0%
Potassium 3854.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 19.3%

Carbs: 32.7%