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Ground Chicken Taco Salad Bowls - Fresh, Fast, and Full of Flavor

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground chicken (93% lean works well)
  • 1 tbsp olive oil (or avocado oil)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 large head romaine lettuce, chopped (or mixed greens)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 ripe avocado, diced
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • 1/4 cup red onion, thinly sliced
  • Fresh cilantro, chopped (a small handful)
  • 1 lime, cut into wedges
  • Greek yogurt or sour cream for topping
  • Salsa or pico de gallo for serving
  • Tortilla strips or crushed tortilla chips for crunch (optional)
  • Salt and pepper, to taste

Method
 

  1. Prep your veggies. Chop the romaine, slice the red onion, halve the tomatoes, dice the avocado, and chop the cilantro. Rinse and drain the beans. If using frozen corn, thaw it; if using canned, drain it.
  2. Cook the aromatics. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the chicken. Add ground chicken, breaking it up with a spoon. Cook 5–7 minutes until no longer pink. Season lightly with salt and pepper.
  4. Add seasoning and simmer. Stir in taco seasoning and tomato paste until the chicken is well coated. Pour in the chicken broth. Simmer 3–4 minutes until saucy but not wet. Taste and adjust salt, pepper, or spice.
  5. Make a quick creamy lime topping (optional but great). In a small bowl, mix 1/2 cup Greek yogurt with the juice of half a lime, a pinch of salt, and a drizzle of olive oil. Thin with a splash of water if you want it drizzly.
  6. Assemble the bowls. Add a bed of romaine to each bowl. Top with warm taco chicken, tomatoes, black beans, corn, red onion, avocado, and cheese if using.
  7. Add toppings. Spoon on salsa or pico. Drizzle with the lime yogurt or a dollop of sour cream. Sprinkle with cilantro and a squeeze of fresh lime. Add tortilla strips for crunch.
  8. Serve immediately. Enjoy while the chicken is warm and the greens are crisp.