Chicken Taco Salad Bowls with Creamy Tomatillo Dressing
Chicken Taco Salad Bowls with Creamy Tomatillo Dressing
Ingredients
For the Main Dish
- 4 flour tortillas, 10-inch
- 1 teaspoon olive oil
- 3 cups shredded rotisserie chicken
- 1 can chili beans, 15 ounce, drained
- 2 tablespoons taco seasoning
- 1/4 cup water
For the Creamy Tomatillo Dressing
- 1/2 pound tomatillos, husks removed, rinsed
- 1 jalapeño, stemmed and seeded (optional for less heat)
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, packed
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 1/4 cup water, as needed to thin
- 1/2 teaspoon salt, or to taste
For the Toppings
- 4 cups shredded romaine lettuce
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup salsa, your favorite
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F. Place the husked and rinsed tomatillos and the stemmed, seeded (if desired) jalapeño on a baking sheet. Roast for 10-15 minutes, or until the tomatillos are softened and slightly charred. Alternatively, you can boil them until soft.
⏱️ 15 min•🌡️ 400
- 2
Carefully transfer the roasted tomatillos and jalapeño to a blender. Add the minced garlic, 1/4 cup packed fresh cilantro, lime juice, 1/2 cup sour cream, and 1/2 teaspoon salt. Blend until completely smooth. Add 1/4 cup water, or more as needed, to reach your desired creamy consistency. Set the dressing aside.
⏱️ 5 min
- 3
While the tomatillos are roasting, heat a large skillet over medium heat. Add the shredded rotisserie chicken, drained chili beans, taco seasoning, and 1/4 cup water. Stir well to combine.
⏱️ 3 min
- 4
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the chicken and beans are heated through and well coated with the seasoning.
⏱️ 7 min
- 5
Heat the flour tortillas one at a time. You can do this in a dry skillet over medium-high heat for 15-30 seconds per side until warm and pliable, or microwave them for 15-20 seconds each.
⏱️ 2 min
- 6
To assemble the taco salads, divide the shredded romaine lettuce among 4 serving bowls. Spoon an equal portion of the warm chicken and bean mixture over the lettuce in each bowl. Top with shredded Mexican cheese blend, salsa, diced avocado, and 1/4 cup chopped fresh cilantro.
⏱️ 3 min
- 7
Drizzle generously with the creamy tomatillo dressing. Serve immediately with the warm tortillas and lime wedges on the side for squeezing over the salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Taco Salad Bowls with Creamy Tomatillo Dressing
Ingredients
For the Main Dish
- 4 flour tortillas, 10-inch
- 1 teaspoon olive oil
- 3 cups shredded rotisserie chicken
- 1 can chili beans, 15 ounce, drained
- 2 tablespoons taco seasoning
- 1/4 cup water
For the Creamy Tomatillo Dressing
- 1/2 pound tomatillos, husks removed, rinsed
- 1 jalapeño, stemmed and seeded (optional for less heat)
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, packed
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 1/4 cup water, as needed to thin
- 1/2 teaspoon salt, or to taste
For the Toppings
- 4 cups shredded romaine lettuce
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup salsa, your favorite
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F. Place the husked and rinsed tomatillos and the stemmed, seeded (if desired) jalapeño on a baking sheet. Roast for 10-15 minutes, or until the tomatillos are softened and slightly charred. Alternatively, you can boil them until soft.
⏱️ 15 min•🌡️ 400 - 2
Carefully transfer the roasted tomatillos and jalapeño to a blender. Add the minced garlic, 1/4 cup packed fresh cilantro, lime juice, 1/2 cup sour cream, and 1/2 teaspoon salt. Blend until completely smooth. Add 1/4 cup water, or more as needed, to reach your desired creamy consistency. Set the dressing aside.
⏱️ 5 min - 3
While the tomatillos are roasting, heat a large skillet over medium heat. Add the shredded rotisserie chicken, drained chili beans, taco seasoning, and 1/4 cup water. Stir well to combine.
⏱️ 3 min - 4
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the chicken and beans are heated through and well coated with the seasoning.
⏱️ 7 min - 5
Heat the flour tortillas one at a time. You can do this in a dry skillet over medium-high heat for 15-30 seconds per side until warm and pliable, or microwave them for 15-20 seconds each.
⏱️ 2 min - 6
To assemble the taco salads, divide the shredded romaine lettuce among 4 serving bowls. Spoon an equal portion of the warm chicken and bean mixture over the lettuce in each bowl. Top with shredded Mexican cheese blend, salsa, diced avocado, and 1/4 cup chopped fresh cilantro.
⏱️ 3 min - 7
Drizzle generously with the creamy tomatillo dressing. Serve immediately with the warm tortillas and lime wedges on the side for squeezing over the salad.
⏱️ 1 min