It is also really easy to make and you can serve it on the side or as the main dish. Add your favorite toppings and everybody is happy. So are you ready to learn how to make ground chicken taco salad? Let’s get started!
Delicious Salad Recipe
It is almost a shame to dig and eat this colorful and tasty salad. I love the vibrant colors that fit so well together.
The same applies to the flavor and taste. It is really easy to make because limited cooking is required and it is all about putting this recipe together.
This recipe is made with ground chicken but you can use ground beef or pork as well.
Whatever meat you choose cook it in a properly seasoned cast iron skillet.
It prevents your meat from sticking to the pan and doesn’t need any additional cooking products like butter or oil.
The trick to preparing ground meat is to not overheat the pan. The meat will stick so fast that it is hard to get it off the bottom of the pan.
If you warm your skillet medium-hot the chance of it sticking to the pan is almost zero.
You have to clean it properly, do not use too much soap or other cleaning products, and rub it with some oil.
Your cast-iron skillet will be with you for the rest of your life.
Taco Salad Ingredients
To make this super delicious salad recipe you need several ingredients.
Put the following on your grocery shopping list and have them ready when you start:
- Ground chicken
- Homemade taco seasoning
- Kidney beans
How To Make Ground Chicken Taco Salad
To make this recipe we start with the meat because that is the only part that requires cooking.
Preheat a properly seasoned pan like this cast-iron skillet. Add the meat to the pan and brown the ground chicken over medium heat until no pink remains.
Then add homemade taco seasoning and water. Let the ground chicken simmer for 5 minutes or until it has thickened. Stir in half of the kidney beans.
It is already time to put your salad together. Start with the lettuce.
Place lettuce in a large bowl. Dice the bell peppers, Julienne. Half the cherry tomatoes, dice on half avocado and make guacamole with the other half.
Put all of it on top of the lettuce in the bowl.
Now top your lettuce with chicken meat, halved tomatoes, shredded cheese, kidney beans, diced avocado, or guacamole.
Your ground chicken taco salad is ready to serve.
Besides the roasted tomato salsa, there are a lot of different toppings that you can put on this salad.
Take a look at some of these options they are perfect to add to your salad:
- Black or green olives
- Bell peppers
- Red onion
- White onion
- Sour Cream
- Ranch dressing
Can You Make Taco Salad Ahead of Time?
It is possible to make certain parts of this salad recipe ahead of time. If you make all of it ahead you can’t store it for long.
As it is difficult to keep a green color on avocado and guacamole it is recommended to prepare this when you are ready to serve your salad.
You can prepare the ground chicken in advance and cook it as described in the recipe. Store the chicken in the fridge or freezer or until you need it.
Dice the onion, scallions, and chop the tomatoes in advance. Store them in the fridge as well.
How To Store Taco Salad
If you make this salad and you have some leftovers I recommend you put all of it except the guacamole in an airtight food container and store it in the fridge for a day.
Store the guacamole in a separate container and submerge the guacamole with water. When you are ready to serve the leftover salad drain the water.
Stir the guacamole and put it on top of the salad.
Serve Your Taco Salad With
You can eat this taco salad as is but it tastes even better if you serve it with:
I hope you like this recipe as much as I do and give it a try!
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Ground chicken taco salad is colorful and full of flavors and taste. As it is made with ground chicken you have it on the table in no time.
- Preheat a cast-iron skillet. Add the meat to the pan and brown the ground chicken over medium heat until no pink remains
- Add homemade taco seasoning and water. Let the ground chicken simmer for 5 minutes or until it thickened. Stir in the half the kidney beans
- Place lettuce in a large bowl. Dice the bell peppers, Julienne. Half the cherry tomatoes, dice on half avocado and make guacamole with the other half. Put it all on top of the lettuce.
- Top your lettuce with the chicken meat, halved tomatoes, shredded cheese, kidney beans, diced avocado, or guacamole.
- Complement with tortilla chips and some roasted tomato salsa
- Ready to serve
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Calories: 621; Fat: 39g; Carbs: 28g; Protein: 42g;