Zesty Chicken Taco Salad Bowl Recipe

About this recipe

This vibrant and satisfying dinner salad combines juicy chicken, crisp lettuce, crunchy tortilla chips, and a zesty salsa dressing for a quick and delicious meal. Perfect for those seeking a flavorful and easy dinner solution.

Ingredients

• 400 g Licious Chicken Breast Boneless
• 250 g Habanero Spicy Salsa Dip
• 250 g Iceberg Lettuce
• 141 g Pam Grilling Grillades Cooking Spray
• 70 g Wingreens Farms Tangy Cheese Baked Pita Chips With Mexican Salsa Dip
• 200 g Cheddar Cheese

Instructions

1. 1. Heat a large nonstick frying pan over medium-high heat and spray with cooking spray. Add 1 lb of diced boneless, skinless chicken breast and cook, stirring occasionally, for 5 to 8 minutes or until the chicken is fully cooked and no longer pink inside.
2. 2. In a small bowl, combine 1/4 cup of habanero spicy salsa dip. Pour the mixture into the pan with the cooked chicken and stir until well blended.
3. 3. Reduce the heat to medium and cook the chicken and salsa mixture for an additional 1 to 2 minutes, stirring occasionally, until heated through.
4. 4. Place 8 cups of shredded iceberg lettuce in a large bowl.
5. 5. Crush 1-1/2 cups of pita chips and sprinkle them evenly over the lettuce in the bowl.
6. 6. Spoon the warm chicken and salsa mixture over the lettuce and chips, dividing it evenly among the bowl.
7. 7. Top each salad with 1/2 cup of shredded cheese, distributing it evenly. Serve immediately while the chicken is warm.