The Perfect Taco Salad featuring Bry’s Famous Taco Chicken

The Perfect Taco Salad featuring Bry’s Famous Taco Chicken

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 😉

Back in college, Bry’s mom bought him and his roommates The Perfect Tortilla Bowls. While I’m usually suspicious of as-seen-on-TV stuff, these things are legit! From a nutrition standpoint they allow for a much more balanced meal: less carbs (after all you only need one tortilla per bowl) and plenty of room to get a healthy dose of veggies, lean protein, and a few dollops of healthy fats – after all it isn’t taco night without avocado. A trick for keeping this healthy dinner to becoming a calorie bomb: start with the vegetables. Fill your taco bowl at least halfway up with spinach, grilled peppers, zucchini, or any other vegetable you want to include. Then go ahead and add on your protein and fats (my go-to’s are usually avocado, Greek yogurt, and a sprinkle of shredded cheese).

The perfect tortilla

There are numerous tortilla bowl makers out there and I highly encourage you to grab some. They are always a hit when we have company over!

Tortilla bowl (1)

Oh, and you may be wondering about Bry’s famous chicken. A year or two ago when Bry and I were visiting my family in Denver we cooked my mom, dad, and grandma chicken tacos (my grandma’s favorite). My grandma, who had not had a large appetite for quite some time, had THREE tacos. She said it was some of the best chicken tacos she had eaten in awhile. After that Bry officially became the chicken taco guy in the family. His secret: poach the chicken in heavily seasoned water, shred, then cook in a skillet on low with about a cup of salsa to keep the chicken nice and moist. Takes a little bit more time than just frying chicken up in a pan, but is definitely worth it!

Tortilla bowl with toppings 2 (1)

On a more personal note, we are starting to get to the finial count down of the wedding (less than a month!!) so chances are my posts are going to be more of the “short and sweet” variety but I promise not to leave you hanging for your weekly supply of healthy recipes!

So here’s a toast to a summer of eating out of tortilla bowls!

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

Ingredients

  • 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

Toppings

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

Instructions

  • 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!

Notes

Nutrition per bowl (not including toppings): 380 calories, 9 g fat, 30 g carbohydrate, 5 g fiber, 35 g protein
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2 Comments
  • Sara @sarahaasrdn.com AvatarSara @sarahaasrdn.com3 years ago

    Yum! I love everything in this recipe!!!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Thanks Sara! It’s quickly become one of my go-to recipes when I have people over for dinner.

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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