Chicken Taco Salad Bowl, low-Carb, 25 Min

Our one-pan Chicken Taco Salad Bowl is everything we love about taco night Seasoned ground chicken, cheddar, juicy diced tomatoes, and sour cream are served on a bed of crispy romaine. Then, we drizzle the whole thing with a tangy green enchilada sauce that we could chug. It’s packed with 29 grams of protein and takes only 25 minutes from prep to plate – suited to a nutritious and satisfying lunch or weeknight dinner.

Before you start

• Our Chicken Taco Salad Bowl offers a high-protein, low-carb alternative to traditional taco night, packed with 29 grams of protein.
• You can prepare this dish in just 25 minutes using only one pan, making it a quick meal option with minimal cleanup.
• The tangy Siete green enchilada sauce elevates the flavor, making the bowl even more enjoyable.
• You can customize the bowl with various protein swaps and toppings, catering to different dietary preferences.
• Store components separately for meal prep; they last in the fridge for up to 4 days and in the freezer for up to 2 months.

What stands out

High protein – low carb: This recipe ditches the rice for crunchy romaine lettuce and packs 29 grams of protein per bowl.

Quick and straightforward: You only need one skillet and 25 minutes, so it’s suited to a quick lunch or weeknight win. The best part? Virtually no cleanup.

The sauce: We drizzle Siete green enchilada sauce over the top – it’s mild, thin, and has the best flavor. And we mean THE BEST.

Kitchen tip

The ground chicken will release moisture, but it’s not necessary to drain it. Allow the meat to continue to cook until the liquid evaporates and the meat starts to brown.

Swaps

1. Protein swaps: Instead of ground chicken, use ground turkey or ground beef.
2. Plant-based: Our vegan and vegetarian readers can use smashed pinto beans, tempeh, or a tofu scramble in place of the meat. Additionally, your favorite plant-based meat substitute will work just fine.
3. Dairy-free: Swap sour cream for a dairy-free version or eliminate it altogether.
4. Spice it up: Add a pinch of cayenne to the taco seasoning, or toss in some fresh diced jalapeños or Serranos when you add the onions.
5. Toppings: Bulk up your bowl with toppings such as, diced avocados or guacamole, cilantro, pickled onions or jalapeños, fresh sprouts, or all of the above!

Serve it with

• Our Simple Guacamole Recipe
• A bowl of Roasted Tomato Salsa and tortilla chips
• A spicy+sweet Guava Margarita
• Pickled Red Onions and jalapeños

How to Store Chicken Taco Salad

This Chicken Taco Salad Bowl is best eaten fresh once assembled. However, it’s great for meal prep if all components are stored separately.

• Fridge: Store taco meat, tomatoes, lettuce, cheese, and sauce in separate containers for up to 4 days. Assemble fresh when ready to eat.
• Reheating: Warm taco meat in a skillet over medium-low heat.
• Freezer: Store cooked meat in a freezer-safe container or bag for up to 2 months.

Questions

Is Chicken Taco Salad healthy?

Yes! This recipe packs 29 grams of lean protein thanks to the ground chicken. And without the tortilla, beans, or corn, it’s naturally low-carb.

Can we use ROTISSERIE chicken instead?

Of course, you can shred the rotisserie chicken and add it to your bowl. You’ll miss the deeper flavor from the taco seasoning and browning, but it’s a great shortcut.

What dressing goes on chicken taco salad?

Most people use salsa ranch or avocado crema. We love using Siete green enchilada sauce – it’s thinner, tangier, and brings a completely different flavor that works beautifully with the seasoned chicken and cheddar.

Can we make this ahead for meal prep?

Yes! This bowl is suited to meal prep. Just make sure you store all the components separately and combine when ready to enjoy. It will keep in the fridge for up to 4 days.

Ingredients

Makes 4 bowls

The Taco Meat

• 1 tablespoon avocado oil
• 1 pound ground chicken
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2-3 tablespoons taco seasoning, to taste (I use Siete taco seasoning)
• salt, to taste (optional—see note below)

Salad Bowls

• 4 cups finely shredded lettuce (as much as you like), romaine
• 1 cup shredded cheddar cheese
• 1 cup diced tomatoes

Toppings

• ½ cup sour cream
• ½ cup Siete green enchilada sauce, for drizzling, or any sauce

Equipment

• Measuring Cups + Spoons
• Ceramic Pans
• Nakiri Knife
• Cutting Board

Method

Taco Meat

1. Heat avocado oil in a large skillet over medium heat.
2. Add ground chicken and break it up with a spatula.
3. Cook for about 8–10 minutes, stirring occasionally, until the liquid evaporates and the chicken starts to brown.
4. Add chopped onion and cook for 3–4 minutes, stirring constantly, until softened.
5. Add garlic and cook for about 1 minute until fragrant.
6. Stir in taco seasoning and mix well until everything is evenly coated.

Assembly

1. Add shredded lettuce to each bowl as the base.
2. Spoon warm taco meat over the lettuce.
3. Sprinkle with shredded cheddar cheese.
4. Add diced tomatoes.
5. Finish with a drizzle of sour cream and green enchilada sauce.
6. Additional toppings are optional such as: corn, black beans, jalapeños, etc.!

Kitchen notes

• Protein swaps: Use ground turkey or ground beef instead of ground chicken.
• Plant-based: Substitute with smashed pinto beans, tempeh, tofu scramble, or a plant-based meat alternative.
• Dairy-free: Use a dairy-free sour cream or omit it entirely.
• Spice it up: Add a pinch of cayenne to the seasoning, or include diced jalapeños or Serranos when cooking the onions.
• Toppings: Add avocado or guacamole, cilantro, pickled onions or jalapeños, lime, and fresh sprouts as desired.
• Meal prep: Store taco meat, lettuce, tomatoes, cheese, and sauce in separate containers in the fridge for up to 4 days.
• Reheating: Warm taco meat in a skillet over medium-low heat.
• Freezer: Store cooked meat in a freezer-safe container for up to 2 months.