Tasty Shredded Chicken Taco Salad Loaded with Black Beans and Avocado
Juicy shredded chicken pairs up with black beans and crunchy greens, all piled up with your top picks for a bold Mexican-style meal.
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Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Spoon
- Colander
- Can opener
- Mixing bowl
- Plate
- Airtight container
- Refrigerator
Ingredients
- 4 cups chopped romaine or iceberg lettuce
- 2/3 cup gluten-free taco spice mix
- 680 grams pulled chicken (about 24 ounces or 1.5 lbs)
- 2/3 cup water
- 1 can black beans, rinsed and drained
- 1 small yellow or white onion, diced
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- Cherry tomatoes, halved
- Sour cream
- Sliced black olives
- Crispy tortilla chips
- Thin slices of red onion
- Chopped green onions
- Guacamole or diced avocado
- Shredded cheese
- Pico de gallo salsa
- Baja sauce
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