Family Meal: Chicken Taco Salad

in taco bowls with roasted corn, black beans, and cheddar cheese

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

Taco bowls may not be the most authentic food experience, but do your taste buds care? Ours don't. Seasoned chicken is shredded and added to the salad with all the necessary accoutrements: corn, black beans, cheese, and sour cream, just to name a few. Served in a taco bowl you'll bake yourself, trade in some authenticity for ease and flavor. Your taste buds won't judge you.

In Your Box

  • Info
    4 Large Flour Tortillas
  • 8 oz. Frozen Corn Kernels
  • 1 Red Onion
  • 3 Roma Tomato
  • 1 Romaine Heart
  • 15½ oz. Black Beans
  • 4 Boneless Skinless Chicken Breasts
  • Info
    3 Tbsp. Taco Seasoning
  • Info
    3 oz. Shredded Cheddar Cheese
  • Info
    3 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    959
  • Carbohydrates
    111g
  • Fat
    29g
  • Protein
    68g
  • Sodium
    1510mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Make the Taco Bowls
    1

    Make the Taco Bowls

    Make four loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter. Place foil balls on baking sheet and lay a tortilla over each. Lightly coat top sides of tortillas with cooking spray. Bake until golden brown and crispy, 8-10 minutes. Remove from oven and let cool. If you only have one baking sheet repeat with the second batch of tortillas. If you have two baking sheets, repeat on second baking sheet and bake all four simultaneously. Turn on broiler. While bowls bake, cook corn.

  • Step 2 - Cook the Corn
    2

    Cook the Corn

    Pace a large non-stick pan over high heat. Add 1 tsp. olive oil and corn to hot pan. Cook, stirring occasionally, until corn is lightly browned, 2-3 minutes. Remove to a plate to cool. Wipe pan clean and reserve.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Halve and peel onion. Slice half into ¼” slices and finely dice the other half. Core Roma tomato and cut into ¼" dice. Hold romaine head at root end and chop coarsely. Drain black beans and rinse. Rinse chicken, pat dry, and season both sides with 1 tsp. salt and ¼ tsp. pepper.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Return pan from cooking corn over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 3-6 minutes. Reduce heat to medium, flip chicken, and add sliced red onions, seasoning blend, and ½ cup water. Cook until onions are tender and chicken has reached a minimum internal temperature of 165 degrees, 5-8 minutes. Allow to rest 3 minutes then use two forks or your hands to shred chicken and combine with onions and remaining liquid.

  • Step 5 - Assemble the Salad
    5

    Assemble the Salad

    In a large mixing bowl, toss together romaine lettuce, black beans, tomatoes, diced red onions (to taste), half the cheddar cheese (reserve remaining for garnish), corn, 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place salad in each tortilla bowl. Top with chicken and juices. Garnish with remaining cheese and sour cream.