Taco Salad RecipeWe love taco salads served in either a flour or corn tortilla shell. As with most other salads, you can change the ingredients for endless variations. This one is made with chicken and homemade taco sauce—but add what you will.

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


  1. 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 homemade salsa.

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