Picadillo Chicken Taco Salad Bowl
Spicy, flavorful chicken taco salad full of healthy vegetables and tons of spice!
Ingredients
- 1 lb ground chicken
- ½ red onion chopped
- 2 teaspoons coriander
- 2 teaspoons cumin
- ½ teaspoon salt
- 1 can diced tomatoes not drained
- 1 cup red potatoes skin on, chopped small
- ¼ cup dry plums chopped
- ¼ cup green olives pimento stuffed, quartered
- Tostada shells broken in quarters
- 1 head lettuce shredded
- ½ cup monterey jack cheese shreds
- Green onion chopped for garnish
- Cilantro chopped for garnish
Instructions
- In a skillet cook ground chicken with onion and seasoning until meat is done
- Drain if needed then stir in potatoes, tomatoes, plums, and olives
- Bring to a boil then reduce to a simmer
- Cover and cook 10 minutes until potatoes are tender
- Uncover and allow liquids to evaporate
- Remove from heat and cool slightly
- Place lettuce on serving platter with tostada pieces and around the edge of the platter then layer on chicken mix, cheese, green onion, and cilantro