Healthy Taco Salad Bowl Recipe

I LOVE Mexican food and also being able to tweak and upgrade favourite meals to healthier but still delicious versions (not that there’s anything wrong with having the real deal occasionally either!), and this healthy taco salad bowl is the perfect example of that!

Salads are something that I’ve always been pretty rubbish at making (I generally just stuck to the safe Greek salad when making at home), but they’re perfect for summer! I’ve just started taking inspiration from salad bars – thinking of all the ingredients they have and what I’d use (as well as amazing Instagram foodie accounts!)

This one was DELICIOUS and perfect I’ve you’re craving Mexican food!

Ingredients

• Leaf mix base (I was going to go for shredded lettuce, but as they had run out chose a dry coleslaw mix instead which worked so well!)
• 600g chicken breast, diced
• 1 avocado, diced
• canned corn (fresh is obviously fine too, but I’m rubbish at stripping it off without making a mess everywhere and wasting it)
• canned black beans
• 1/2 red onion
• 1 red capsicum
• fresh coriander
• white corn tortilla corn chips (or any corn chips you like!)
• cherry tomatoes
• salsa
• greek yoghurt (a small unflavoured Chobani tub works perfectly!)
• jalapenos
• garlic, turmeric, smoked paprika, cumin, coriander seeds, cayenne pepper, Himalayan salt & pepper for seasoning

To make:

1. Heat coconut oil in the pan, adding garlic to start cooking through
2. Add in diced chicken breast, and season with turmeric, smoked paprika, cumin, coriander seeds, cayenne pepper, Himalayan salt and pepper, to taste
3. As the chicken is cooking through, drain the canned corn and black beans and then boil on a stove top to cook
4. While your chicken, corn and beans are all cooking, use this time to slice and prep the rest of your ingredients
5. Once everything has cooked through, drain the beans and corn and let the chicken cool
6. Then, simply arrange everything in a bowl and top with a dollop of greek yoghurt, salsa, jalapenos and fresh coriander and ENJOY! A squeeze of lime, Sriracha sauce and a little bit of cheese all work perfectly with this too!

Makes around 4 serves