The Perfect Taco Salad

Everything tastes better out of a bowl. Especially when that bowl is edible. Pile these taco salads high with veggies, creamy avocado, and taco-seasoned chicken for a healthy dinner – taco Tuesdays just got an upgrade.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Healthy, Taco
Servings: 8
Calories: 380kcal
Author: The Healthy Toast


  • 2 lb chicken breast
  • 4 Tbs taco seasoning
  • 1 tsp garlic powder
  • Pinch salt
  • 1 cup chunky salsa
  • 1 can black beans rinsed
  • 8 whole wheat tortillas


  • Avocado
  • Cheese
  • Tomato
  • Lettuce or spinach
  • Greek yogurt or sour cream


  • Preheat oven to 400.
  • Place chicken breasts in a large pot and pour in enough water to just cover the chicken. Pour in 2 Tbs taco seasoning.
  • Bring to a boil. Once boiling, reduce heat to a simmer and cover.
  • Simmer for about 10 minutes, or until the chicken is cooked through.
  • Remove chicken from pot and shred.
  • Pour water out of the pot then add shredded chicken back to the now empty pot.
  • Add last 2 Tbs of taco seasoning, garlic powder, and salsa into the pot. Stir well to coat the chicken then add in the can of rinsed beans.
  • Cook on medium-low for 10 minutes.
  • While the chicken and bean mixture is cooking, place a tortilla into each perfect tortilla bowl mold.
  • Place tortilla bowls in preheated oven for 8-10 minutes, depending on how crispy you want your shell.
  • Once tortillas are baked, remove from oven and fill each tortilla bowl with lettuce/spinach and a large spoonful of chicken and bean mixture. Add toppings of choice. Enjoy!


Nutrition per bowl (not including toppings): 380 calories, 9 g fat, 30 g carbohydrate, 5 g fiber, 35 g protein