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Mexican Chicken Salad in Baked Tortilla Bowl

Mexican Chicken Salad in Baked Tortilla Bowl

Healthy and filling, this salad bowl is full of fresh ingredients and flavours. Even better when it’s served in a fun and easy to make edible tortilla bowl!

More Recipes
35 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
500 g chicken tenderloin, sliced
2 tsp light extra virgin olive oil
2 tbsp Community Co Taco Seasoning
1 can of black beans, drained and rinsed (to remove excess salt)
Edgell Black Beans
Edgell Black Beans400g
Special
$1.95
was $2.20
1 green capsicum, sliced
Green Capsicum
1 red capsicum, sliced
Red Capsicum
1 red onion, sliced
Red Onion
Red Onion200g
$1.18
avg
ea
1 avocado, remove skin and seed
Hass Avocado
2 roma tomatoes, diced
Tomatoes Blueys Punnet
Tomatoes Blueys Punnet
20% Off
$3.00
was $3.90
1 Jalapeno pepper, finely chopped
Community Co Jalapenos
1 bunch coriander, chopped (reserve a few sprigs for garnish)
Coriander Bunch
2 limes, each cut into 4 wedges
Limes
Limes90g
$0.80
avg
ea
2 packet 250g Community Co Microwave Brown Rice
SunRice Medium Grain Brown Rice
SunRice Medium Grain Brown Rice5kg
Half Price
$9.50
was $19.00
4 large Community Co Whole Grain Tortillas

Directions

  1. Cook the brown rice according to the packet instructions.
  2. Preheat the oven to 150°C, place each tortilla in a heatproof bowl, bake for 10-15min until it's lightly toasted and holds its shape. Cool.
  3. In a medium bowl mix the chicken and 1 tsp of oil and taco seasoning together, marinate for a few minutes.
  4. Add capsicums and half of the sliced red onion to the marinated chicken.
  5. Meanwhile, make the salsa and guacamole.
  6. For the salsa, finely chop the other half of the red onion, mix together with jalapeno pepper, roma tomatoes and coriander, season with salt and pepper.
  7. In another bowl, mash the avocado with juice of half the lime and stir in ⅓ cup of the salsa. Season with salt and pepper.
  8. Heat up the black beans in a pan over medium heat.
  9. Preheat the BBQ, or heat a pan with 1 tsp of oil over medium heat.
  10. Grill or pan-fry the chicken, onion and capsicum until it’s cooked and slightly charred.
  11. Divide ingredients evenly over brown rice bowls served with lime wedges and fresh coriander to garnish.