Chicken Salad with Avocado & Cilantro {in a Taco Salad Shell}

Half of our motivation to roast a whole chicken each week is for the leftover cooked chicken and the makings of homemade chicken broth.  The other half this week was to find an excuse to make Tortilla Crispy Taco Salad Shells….again.  And so the Chicken Salad with Avocado & Cilantro Taco Salad was born.

Searching for recipes I discovered a wonderful recipe for Chicken Salad served in an Avocado Bowl on the Daily Crave.  I’ve adapted those ingredients to create this dish.  Creamy chicken salad with buttery avocado, crisp freshness of cilantro, warm flavors of ground toasted cumin seeds, on a bed of leafy greens, served from the crunchy goodness that is a taco salad shell.  Delicioso!!

If you haven’t made the small investment in these must-have tortilla shell forms….what are you waiting for?  You can create RQ (restaurant quality) salads at home.  Not to mention being able to add Taco Salads to your virtual menu.  The one you’re creating for someday…

Chicken Salad with Avocado & Cilantro {in a Taco Salad Shell}

Creamy chicken salad with buttery avocado, crisp freshness of cilantro, warm flavors of ground toasted cumin seeds, on a bed of leafy greens, served from the crunchy goodness that is a taco salad shell. Delicioso!!

Print Recipe Pin Recipe

Course Salad

Servings 2

Ingredients

  

For chicken salad…

• 2 cups cooked chicken diced
• 1 avocado diced
• 1 scallion sliced
• 1/2 jalapeno fine diced
• 1/8 cup red onion fine diced
• 1/4 cup cilantro leaves
• 1/3 cup mayo
• 1 Tbl. Dijon mustard
• 1 Tbl. lime juice
• 1 Tbl. ground toasted cumin seeds
• sea salt & fresh cracked pepper

For cilantro lime vinaigrette…

• 3 Tbl. Oli+Ve Cilantro & Roasted Onion Olive Oil
• 1 Tbl. lime juice
• 2 Tbl. cilantro minced
• 1/4 tsp. cayenne
• sea salt & fresh cracked pepper

For tortilla shells…

• 2 large tortilla shells
• 2 cups leafy greens

Instructions

 

For chicken salad…

• Combine all chicken salad ingredients.

For tortilla shells…

• Preheat oven to 450 degrees.
• Place tortillas in taco salad shells forms.
• Bake 5-7 minutes until golden brown.
• Put 1 cup leafy greens in salad shell and top with 1 cup chicken salad.
• Drizzle with cilantro lime vinaigrette.

Other recipes you might enjoy:

Monterey Chicken Cobb Salad Vietnamese Banh Mi Chicken Sandwich