Chicken Picadillo Taco Salad

Chicken Picadillo Taco Salad is a flavor packed twist on traditional tacos. This 30 minute meal features juicy ground chicken, vibrant tomatoes, and a handful of savory seasonings. Get ready to enjoy a fresh and satisfying salad that will keep everyone at the table asking for more!

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 270 kcal per serving

Ingredients

1 lb - ground chicken
½ cup - Red onion
2 teaspoons - Coriander
2 teaspoons - Cumin
½ tsp - flaky salt
14 ½ ounces - Diced tomatoes
1 cup - Red potatoes
¼ cup - Dried plums
¼ cup - Green olives, pimento stuffed
Tostada shells
1 - Lettuce head
½ cup - Monterey jack cheese
Green onion
Cilantro

Instructions

Cook ground chicken with onion and seasonings in a skillet until the meat is fully cooked. Drain meat if needed.
Add in potatoes, tomatoes, plums, and olives and stir to combine all ingredients.
Bring the mixture to a boil then reduce to a simmer.
Keep the skillet covered and cook for 10 minutes until the potatoes become tender.
Uncover the skillet and let the liquids evaporate. Take off from the stove and let it cool down a bit.
Arrange tostada pieces and lettuce on a serving platter, and place chicken mix, cheese, green onion, and cilantro on top of the lettuce.

Nutrition