Crispy Shell Chicken Taco Salad

Crispy Shell Chicken Taco Salad has a crunchy flour tortilla bowl with chicken taco salad inside and avocado lime ranch dressing.
Crispy Shell Chicken Taco Salad

Crispy Shell Chicken Taco Salad

By Sue Lau | Palatable Pastime

Crispy Shell Chicken Taco Salad is my  recipe of the day with the blogging group Sunday Funday. We get together as a blogging group once a week to post our recipes on varied topics. We take turns hosting and the host decides what topic is  on for the week. This week  Wendy has  decided on Main  Dish Salads. It’s the New Year and she is thinking healthy. And also delicious.

Jump to Recipe~Print Recipe

Crispy Shell Chicken Taco Salad

The crispy shell taco salad is very retro. There was a time in the late  70’s and early 80’s that we would  go out for these every week, munching on crispy salads for  lunch with a frozen margarita on the side. Our haunt of choice was the now extinct Casa Gallardo in St. Louis. They also had a few other locations so you might know them.  They were similar to Chichi’s.

I always enjoyed their avocado dressing, creamy and delicious. You could get their salads with chicken as we have here. They also had a shredded beef version which we also liked. To do that one, just use some Machaca.

Their crispy shells were a bit  bigger. I imagine they used the extra large flour tort size used for Mission burritos. And while bigger is usually better, their salads were almost too big to  eat, so I wouldn’t worry about  it. Tortillas that  fit over the salad bowl  mold are  fine.

Casa used to also top  theirs with hard cooked egg. I always liked that as well, but the real estate in the  shell can be small. You decide if you have  room. Eggs will like a little extra of the dressing if you do those, so plan  to double the amount.

The  chicken I used is basic roast chicken or rotisserie. I don’t see a real  need to get into  making chicken specifically for the recipe. You can saute up some chicken breast if you need to. Season it  with the taco seasoning. It’s not really rocket science.

Sunday Funday

Sunday Funday

Main Course Salads

Crispy Shell Chicken Taco Salad

Crispy Shell Chicken Taco Salad

You Might  Also Like:

Vietnamese Grilled Steak  Salad

Vietnamese Grilled Steak Salad makes for a light, delicious and beefy end of summer meal with those great southeast Asian flavors.

Vietnamese Grilled Steak Salad

Fuji Apple  Salad  with  Chicken

The Fuji apple salad with chicken is a copycat of the popular Panera Bread  dinner salad recipe with a  zippy Green Apple vinaigrette.

Fuji Apple Salad with Chicken

Volcano Chicken

Volcano Chicken is a restaurant favorite dish of fried, crispy spicy chicken in a Thai chilli and garlic sauce, served over crisp lettuce.

Volcano Chicken

Tuscan Tuna  and  White Bean Salad

Dinner salad with tuna, white beans and salad toppings makes easy work for a healthy, summery light eating with the  bulk of the salad made early in the day.

Tuscan Tuna And White Bean Salad

Tagliata con Rucola (Italian Steak and Arugula Salad)

Tagliata con Rucola is an Italian style steak salad that can easily turn leftover grilled ribeye into a light and tasty lunch or dinner.

Crispy Shell Chicken Taco Salad

Crispy Shell Chicken Taco Salad

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Course Main Dish, Salad, Salad dressings
Cuisine American, Tex-Mex
Servings 4

Equipment

  • 1 taco salad mold (or can use a stainless steel bowl)

Ingredients
  

  • 4 large burrito size flour tortillas

Salad Toppings:

  • 3 cups chopped cooked chicken or turkey
  • 2 teaspoons taco seasoning
  • 3 cups shredded iceberg lettuce
  • 1/2 cup shredded cheddar cheese
  • 1-1/3 cups warmed refried beans
  • 1 Roma tomato (chopped)
  • 2-3 tablespoons sour cream
  • 2 tablespoons chopped black olives
  • salsa (optional)

Avocado Lime Ranch Dressing:

  • 1 avocado
  • 1/2 cup prepared Ranch dressing
  • 1-1/2 teaspoons fresh lime juice
  • 2 tablespoons water

Instructions
 

  • Preheat oven to 375F.
  • Microwave or heat flour tortillas to soften, then place on a taco salad mold or inverted stainless steel bowl and bake for 15-25 minutes or until crisp.
  • Warm chicken and toss with taco seasoning; warm refried beans and set aside.
  • Mash avocado and blend with dressing ingredients until smooth.
  • Assemble salad with refried beans in the bottom of the shells and topped with other salad ingredients.
  • Serve with dressing and sour cream on top. I sometimes like to have a little salsa to spice it up.

Notes

From the kitchen of palatablepastime.com
Keyword Main Dish Salads
Tried this recipe?Let us know how it was!

Don’t forget to Pin and save the recipe!

Crispy Shell Chicken Taco Salad

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Palatable Recipes

4 responses

  1. Sue I make mini taco cup salad but love your idea of using one big tortilla. More room for filling the salad. Going to try out your version of making the taco bowls at home. And I love creamy avocado dressing.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: