From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Chicken Picadillo Taco Salad
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Instructions
1
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Cook ground chicken with onion and seasonings in a skillet until the meat is fully cooked. Drain meat if needed.
2
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Add in potatoes, tomatoes, plums, and olives and stir to combine all ingredients.
3
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Bring the mixture to a boil then reduce to a simmer.
4
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Keep the skillet covered and cook for 10 minutes until the potatoes become tender.
5
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Uncover the skillet and let the liquids evaporate. Take off from the stove and let it cool down a bit.
6
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Arrange tostada pieces and lettuce on a serving platter, and place chicken mix, cheese, green onion, and cilantro on top of the lettuce.
My Calorie Intake
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Tips & Tricks (5)
- Potato Perfection 🥔Par-boil red potatoes for 5-7 minutes before adding to the salad to ensure they're tender but not mushy, creating the ideal texture for your Chicken Picadillo Taco Salad.
- Flavor Layering Technique 🌶️Toast cumin and coriander in a dry pan for 30-45 seconds before adding to the ground chicken to unlock their deep, complex flavors and enhance the overall taste profile.
- Crispy Tostada Shell Hack 🥗Warm tostada shells in the oven at 350°F for 2-3 minutes to refresh their crispness and prevent sogginess when assembling the salad.
- Moisture Management 💧Pat the ground chicken dry before cooking to ensure proper browning and prevent steaming, which helps develop a rich, caramelized flavor.
- Herb and Cheese Balance 🧀Chop cilantro and green onions just before serving to maintain maximum freshness, and grate Monterey jack cheese at room temperature for better melting and distribution.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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