Taco salads are easy to make. Use tortilla bakers to make low fat shells rather than fried shells. If you don’t have bakers, you can simply load your salad onto tortilla chips.
This salad serves six as a side salad or two as a main dish salad.
2 cups cooked shredded chicken or chicken breast cut up into small cubes
3/4 cup homemade taco sauce
1/2 head of iceberg lettuce, shredded
6 small tortillas or two large tortillas
1 14-ounce can of cooked black beans, well drained
1/2 cup diced red onions
3 medium tomatoes, diced
1/3 cup sour cream
1 cup shredded cheddar or Monterey jack cheese
12 pitted black olives
1 cup homemade salsa
What you’ll need . . .
Tortilla maker. This is the smart way to make tortilla shells—without frying.
Tortilla press. Make your own tortilla and save money with this fun press.
Tortilla keeper. Keep tortilla fresh and warm. Great for pancakes too.
1 cup sour cream
1/4 cup mayonnaise
3 tablespoons lime juice
1 tablespoon finely chopped canned chipotle chilies in adobo sauce
2 cloves garlic, minced
1/2 teaspoon taco seasoning
Combine all the ingredients in a blender or food processor and process until smooth.
To assemble the salad
Bake the tortillas in tortilla bakers, the shape of bowls, according to the manufacturer’s instructions. Let them cool.
Lay a bed of lettuce in the bottom of each tortilla bowl. Starting with the chicken, layer chicken, beans, red onions, and tomatoes on the lettuce. Top with a dollop of sour cream. Sprinkle with cheese. Slice the olives and scatter them on the salad. Top with chipotle sauce.