Summer is in full swing this weekend and so is my summer salad season. The warm weather has been just what I needed after a month of rain. We’ve been able to eat outside, go for walks, run, hike and my patio garden is growing great.  I love the rain and it makes for some beautiful mountains, but a warm sunny day is good for the soul. Because of the sun I’ve been dreaming and scheming  of all the vacations I want to go on this summer. Money, just need the money to go….

Warm weather leads to grilling and salads for me. I can’t get enough of them. And in case you think this is just some little leafy green salad that will feel like a feather in your stomach just scroll down and look at a picture. I believe that salads should have substance to them. No starving here. Plus my husband even liked this salad, or should we just call it a taco with extra lettuce?

If you remember my last post I shared my favorite recipe for shredded chicken. I use that same recipe here for these super easy delicious taco salads. These salads are easy to make, the longest part is waiting for your chicken to cook and your tortillas to get crispy. They are perfect for dinner with the family or because of the crispy shell they go perfect as little appetizers for a gathering. Plus the fact that they are mini makes them super cute.

Yield:  4 servings (16 mini salads)

Time:  45 minutes



  • your favorite salad dressing
  • 1/4 onion, chopped
  • 2 tomatoes, chopped
  • 1 avocado, chopped
  • fresh cilantro, chopped
  • shredded cheese
  • sour cream
  • salsa


  • muffin tin


  • Step 1

Preheat oven to 350 degrees. Bake chicken like I do here in my favorite Mexican chicken recipe.

While chicken is baking, you will also be baking your corn tortillas into these cute little bowls. Begin by microwaving tortillas 20 seconds so they are warm and pliable.  Turning your muffin tin upside down, carefully push tortillas down just enough to form a bowl. If you push too hard or push them all they way down, they may rip. You can fit 3-4 per muffin tin. 

  • Step 2

Bake each set of bowls 10-15 minutes, while your chicken is baking, until tortillas have reached desired crispiness. Continue this process until you have cooked all of your tortillas. Having two muffin tins really speeds this along!

While chicken and tortillas are baking prepare the toppings and garnishments for your salad. Warm black beans, prepare rice if desired, wash and chop lettuce and vegetables. When chicken is done shred into bite size pieces.

  • Step 3

Prepare salads by placing beans and rice in the bottom of the crispy tortilla bowl. Add lettuce, shredded chicken, and your desired garnishments. Serve immediately.  




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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