Quick Chicken Taco Salad

Deli-roast chicken, store-bought barbecue sauce and prepared coleslaw mix make this taco salad a quick and easy dinner any night of the week.


Taco Bowls
4 large tortillas
2 tbsp. olive oil

Pulled Chicken Mix
1 tbsp. olive oil
1 small deli-roast chicken
1 garlic clove, chopped
Pickled jalapenos
1 cup to 1 1/2 cups barbecue sauce

1 (14 ounce) bag pre-shredded cabbage or 1/2 large cabbage, shredded
3 tbsp. chopped cilantro
Juice of 2 limes
Pinch sugar
1/3 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cucumber, sliced or diced
1 tomato, diced
1 avocado, diced
1/2 red onion, sliced
3 tbsp. chopped cilantro or cilantro leaves
1 cup shredded cheddar cheese
Sour cream
1 lime, cut in wedges


Taco Bowls
Preheat oven to 400 degrees F.

Brush tortilla shells lightly with oil. Nestle each tortilla shell between 2 oven-proof bowls. Bake until tortilla takes on bowl shape, about 15 minutes. For extra crispy shells, remove from bowls and cook until golden and crispy, another 5 minutes.

Pulled Chicken Mix
Remove chicken from bones and shred or chop meat.

Heat skillet over medium heat. Add olive oil. When olive oil is hot, add garlic and cook for 1 to 2 minutes. Add 1 cup to 1 1/2 cups barbecue sauce, depending how saucy you like your pulled chicken. Bring to a boil. Add chicken and pickled jalapenos. Stir. Cover and let chicken heat through, about 8 to 10 minutes.

Make coleslaw: Add cabbage, cilantro, lime juice, sugar, olive oil and salt and pepper to a bowl. Toss to combine. Taste and adjust seasoning.

To serve: Add coleslaw to each taco bowl. Top with pulled chicken mixture. Serve with garnishes, such as cucumber, tomato, avocado, red onion, cilantro, cheese, sour cream and lime wedges.

Yield: 4 servings.