Best 8 Mexican Chicken Salad In Tortilla Bowls Recipes

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Mexican chicken salad in tortilla bowls is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. This salad is made with shredded chicken, black beans, corn, avocado, and a creamy dressing, all served in a crispy tortilla bowl. With a variety of flavors and textures, this Mexican chicken salad is sure to be a hit with everyone who tries it. The best part is that it can be customized to your own liking, so you can add or remove ingredients to suit your taste. Read on to learn how to make this flavorful and satisfying salad in just a few simple steps.

Here are our top 8 tried and tested recipes!

MEXICAN CHICKEN SALAD IN TORTILLA BOWLS



Mexican Chicken Salad in Tortilla Bowls image

A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them.

Provided by Dawn399

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup shredded reduced-fat monterey jack cheese
3 tablespoons low-fat mayonnaise
3 tablespoons nonfat sour cream
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno
1 garlic cloves, minced or 4 ounces cooked chicken, cut up into bite size pieces
4 large tortillas
4 cups shredded lettuce
1 large tomatoes, cut into bite sized pieces

Steps:

  • Preheat oven to 400 degrees.
  • Warm up chicken and set aside.
  • Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
  • (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
  • To make Tortilla bowls spray Tortillas with cooking spray.
  • Invert 4 custard bowls and mold Tortillas over the custard bowls.
  • You may place another inverted custard dish over Tortillas to keep shape.
  • Bake in oven for 5 minutes until crisp and light brown.
  • Caution these burn easily, keep an eye on them.
  • Allow Tortilla bowls to cool.
  • Toss lettuce with mayonnaise dressing mixture.
  • Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
  • Place tomato pieces on top of lettuce.
  • Sprinkle with cheese.
  • Top with chicken pieces.
  • Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.

ADOBO GRILLED CHICKEN SALAD IN A TORTILLA BOWL



Adobo Grilled Chicken Salad in a Tortilla Bowl image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  • Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
  • Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
  • Delicioso Adobo Grilled Chicken
  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
  • Yield: about 1/2 cup adobo, 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: Easy

LAYERED MEXICAN CHICKEN SALAD



Layered Mexican Chicken Salad image

Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

3/4 cup ranch dressing
1 teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
4 cups shredded lettuce
1 can (15 oz) red kidney beans, drained, rinsed
1 1/2 cups shredded deli rotisserie chicken (without skin)
1 cup coarsely crushed hint-of-lime white corn tortilla chips (from 13 1/2-oz package)
1 cup shredded Mexican-style taco cheese (4 oz)
1/2 cup grape or cherry tomatoes, halved

Steps:

  • In small bowl, mix dressing and taco seasoning mix.
  • On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.

Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

CHICKEN SALAD ON A TORTILLA



Chicken Salad on a Tortilla image

I started to fix fajitas for our supper one evening and ended up turning it into a salad instead. My husband was impressed with the concoction. Whenever I serve it for a quick lunch to unexpected company, they often request the recipe. -Shirley Banks, Westfield, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound boneless skinless chicken breasts, cut into thin strips
2 flour tortillas (8 inches), warmed
1/4 cup mayonnaise
2 cups torn lettuce
1 large tomato, cut into wedges
4 to 6 thin slices red onion
1 medium carrot, grated
1/2 cup shredded cheddar cheese
Salsa, optional

Steps:

  • In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.

Nutrition Facts : Calories 595 calories, Fat 36g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 640mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

MEXICAN-STYLE TORTILLA SALAD



Mexican-Style Tortilla Salad image

Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see recipe #241296 if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-)

Provided by Kittencalrecipezazz

Categories     Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup ranch dressing (use bottled or homemade, I use Kittencal's Creamy Ranch Dressing/Dip)
1 cup salsa (use mild or medium)
1 romaine lettuce, chopped (can use head lettuce)
2 cups cheddar cheese (cubed finely or coarsely shredded)
1 (15 ounce) can black beans, drained (or use half a can each black beans and pinto beans, drained)
2 firm ripe plum tomatoes, chopped
1 large avocado (peeled and chopped)
salt and black pepper (to taste)
1 (16 ounce) package corn chips, broken into pieces

Steps:

  • In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
  • In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
  • Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
  • Season with salt and pepper.
  • Mix in the chopped corn chips (or just sprinkle on top of salad).
  • Serve immediately.

Nutrition Facts : Calories 921.2, Fat 61.6, SaturatedFat 14.9, Cholesterol 50.4, Sodium 1361.4, Carbohydrate 75.4, Fiber 16.3, Sugar 7.1, Protein 23.1

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY



Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  • Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  • Dice the tomatoes and add them to the bowl with the romaine.
  • Dice the onion and add it to the salad.
  • Cut the avocados in half, remove the pits, and dice. Add to the salad.
  • Add the corn and black beans.
  • In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  • Pour the dressing over the salad and toss well.
  • Fill each tortilla bowl with the salad.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

MEXICAN TORTILLA CHICKEN CASSEROLE



Mexican Tortilla Chicken Casserole image

Great Mexican chicken casserole with comfort in every bite.

Provided by sbmclemore

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

3 frozen chicken breast halves, thawed
2 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon minced garlic
½ green bell pepper, chopped
½ onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups Mexican-style shredded four-cheese blend, divided
1 cup salsa, divided
½ cup sour cream
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips (such as On The Border®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
  • Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
  • Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

Nutrition Facts : Calories 642.3 calories, Carbohydrate 54.5 g, Cholesterol 69.8 mg, Fat 38 g, Fiber 4.8 g, Protein 25.9 g, SaturatedFat 11.3 g, Sodium 1301.5 mg, Sugar 3 g

MEXICAN CHICKEN AND RICE SALAD



Mexican Chicken and Rice Salad image

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

Provided by Heather Finn-Brady

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cooked chicken breast, chopped
1 avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

Steps:

  • Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Nutrition Facts : Calories 567.3 calories, Carbohydrate 105.8 g, Cholesterol 12.2 mg, Fat 9 g, Fiber 13.1 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 1019.1 mg, Sugar 5.7 g

Tips:

  • To save time, use a rotisserie chicken instead of cooking your own.
  • If you don't have any tortilla bowls on hand, you can make your own by baking tortillas in a muffin tin.
  • Feel free to add other ingredients to your salad, such as black beans, corn, or avocado.
  • To make a vegetarian version of this salad, omit the chicken and add tofu or tempeh instead.
  • This salad is also great for meal prep. Simply make a big batch on the weekend and enjoy it throughout the week for lunch or dinner.

Conclusion:

Mexican chicken salad in tortilla bowls is a delicious and easy meal that's perfect for any occasion. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try.

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