Easy Chicken Taco Bowl
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This easy Chicken Taco Bowl is packed full of southwest flavor and customized with your favorite toppings for a quick and easy lunch or dinner.
I’ve eaten this Shredded Chicken Taco Bowl three times this week and it never gets old. I love it because not only is it delicious, it’s also one of those meals you can prep all of the components for ahead of time, and when you’re hungry, all you have to do is throw them all together.
Table of contents
Ingredients You’ll Need
The thing about taco salad bowls is that there really is no wrong way to make them. This list of ingredients is a guide to get you started but feel free to add any taco ingredients you love!
- Chicken – I combined my Crock Pot Shredded Chicken and Homemade Taco Seasoning recipes to make the seasoned chicken but you can use rotisserie chicken or chopped/sliced chicken breast. In the summer I use grilled chicken.
- Taco Seasoning – I’m a big fan of making your own homemade taco seasoning. It takes better and doesn’t have any of the fillers and preservatives that the store bought stuff has BUT if you’re short on time or don’t have any handy you can always use a packet of taco seasoning from the store.
- Avocado – Fresh slices of avocado add a creamy, bright flavor to the taco bowl. If you want to add even more flavor you can use guacamole instead.
- Salsa – I think this is my favorite part! I like to use pico de gallo because it’s really fresh and compliments the other ingredients but I often adds few spoonfuls of my 5 minute Rotel salsa as well to add a little more flavor.
- Queso Blanco – This is a crumbly, white cheese often used in Mexican recipes.
- Lettuce – Iceberg, spring mix, romaine lettuce, or butter lettuce. You can use any greens you like.
How to Make a Chicken Taco Bowl
Step 1 – Season the chicken. Place shredded chicken in a skillet and add 2 tablespoons of taco seasoning and water. Stir together and let simmer for 5-10 minutes, or until most of the liquid is absorbed.
Step 2 – Assemble. Add 2 cups of lettuce to a bowl. Top with 4 ounces of seasoned chicken and 1/4 of the sliced avocado, pico de gallo, and queso blanco. If you’re using any other toppings or sauces add them now.
Time-saving Tips:
- If you are meal prepping for the week you can divide the Crock Pot Shredded Chicken up so you can season part of it a different way.
- You can mix the taco bowl components together and eat them that way, or you can serve them over lettuce, or cauliflower rice. If you aren’t eating low carb you can serve it over rice.
Toppings for a Taco Salad Bowl
The great thing about tacos is you can customize them in any way you like with your favorite toppings. Here are some suggestions to get you started.
- Salsas – You can top this taco bowl with Pico de Gallo, or 5 Minute Rotel Salsa. Like a sweeter taco? Try adding a pineapple salsa or mango salsa.
- Sauces – Sour cream, ranch dressing, adobo sauce or hot sauce to give it some extra sizzle.
- Vegetables – If you like a fresh flavor, corn, black beans, finely diced cucumbers, lettuce, tomato, avocado, thinly sliced radish, or pickled radish, cilantro, pickled red onions, jalapenos, and lime wedges on the side for a squeeze of lime juice.
- Cheese – it with cheddar, cotija cheese, Oaxaca, Monterey jack, pepper jack, or your favorite cheese.
- Chips – Who needs croutons when you can add crispy, salty, tortilla chips or strips to your salad bowl? Use your favorite tortilla chips and crush them into bite-sized pieces before sprinkling them over the taco bowl.
How to Store It
If you’re making the ingredients for your Shredded Chicken Taco Bowl ahead of time you can store the seasoned shredded chicken in an airtight container in the refrigerator for about a week.
Prep your taco toppings and store them in individual containers as well. When you’re ready to make your taco bowl throw all of the ingredients together and lunch or dinner is served!
Easy Chicken Taco Bowl
Ingredients
- 16 ounces Cooked chicken
- 2 tablespoons Homemade Taco Seasoning, or 1 taco seasoning packet
- 1/4 cup Water
- 2 Avocados, sliced
- 2 cup Pico de Gallo, you can substitute fresh sliced tomatoes
- 1 cup Queso Blanco, crumbled
- 8 cups Lettuce
Instructions
- Place shredded chicken in a skillet and add taco seasoning and water. Stir together and let simmer 5-10 minutes or until most of the water has been absorbed.
- Add 2 cups of lettuce to a bowl. Top with 4 ounces of seasoned chicken and 1/4 of the sliced avocado, pico de gallo, and queso blanco. If you're using any other toppings or sauces add them now.
- Serve immediately.
My entire family loved this (including my husband and two toddlers)! I also cooked ground beef in a separate skillet and we had a “taco fiesta” as my four year old said. I will keep this in our rotation!
Thanks!