Get ready to transform your weeknight dinner into a culinary adventure with this mouthwatering Chicken Picadillo Taco Salad! Imagine a vibrant dish that combines the zesty flavors of Mexican cuisine with a fresh, crisp salad base that's both nutritious and incredibly delicious. In just 35 minutes, you'll create a meal that's so packed with flavor, it'll become an instant family favorite and have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup green olives, sliced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 4 cups mixed greens
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 lb of ground chicken, 1 chopped onion, 2 minced garlic cloves, 1 cup of diced tomatoes, 1/2 cup of sliced green olives, 1 tablespoon of cumin, 1 tablespoon of chili powder, 4 cups of mixed greens, 1 diced avocado, 1/2 cup of shredded cheese, 1/4 cup of chopped cilantro, and salt and pepper to taste.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the skillet and sauté for another minute, stirring frequently to prevent burning.
- Next, add the ground chicken to the skillet. Use a spatula to break it up into smaller pieces as it cooks. Cook the chicken for about 5-7 minutes, or until it is no longer pink and is fully cooked through.
- Stir in the diced tomatoes, sliced green olives, cumin, chili powder, salt, and pepper. Mix well to combine all the ingredients, and let the mixture simmer for about 3-5 minutes to allow the flavors to meld together.
- While the chicken mixture is simmering, prepare the salad base. In a large bowl, place the mixed greens and top them with the diced avocado.
- Once the chicken mixture is ready, spoon it generously over the mixed greens and avocado in the salad bowl.
- Sprinkle the shredded cheese and chopped cilantro over the top of the taco salad for added flavor and texture.
- Serve the Chicken Picadillo Taco Salad immediately, allowing everyone to enjoy it while it's warm. Optionally, you can provide lime wedges on the side for an extra zesty touch.
Tips
- Use Fresh Ingredients: The key to an amazing taco salad is using fresh, high-quality ingredients. Choose crisp mixed greens and ripe avocados for the best flavor and texture.
- Perfectly Cook the Chicken: Break up the ground chicken into small, even pieces while cooking to ensure uniform seasoning and prevent clumping.
- Spice Balance: Adjust the cumin and chili powder to your taste preferences. If you like it spicier, add a pinch of red pepper flakes or a dash of hot sauce.
- Make It Your Own: Feel free to customize! Try adding black beans, corn, or swap ground chicken for ground turkey if desired.
- Prep Ahead: You can cook the chicken mixture in advance and reheat it when ready to serve, making this a great meal prep option.
- Serving Tip: For extra freshness, serve with a side of lime wedges to squeeze over the salad just before eating.
- Storage: If you have leftovers, store the chicken mixture and salad base separately to keep the greens crisp.
Nutrition Facts
Calories: 312kcal
Carbohydrates: 17g
Protein: 28g
Fat: 23g
Saturated Fat: g
Cholesterol: 85mg
