Chicken Taco Salad Cups
When time is running short but you still want to serve a healthy, delicious, easy and fun dinner to your family, try my Chicken Taco Salad Cups.
Servings: 6
Calories: 329kcal
Ingredients
- 2 cups cooked chicken breast in small pieces
- 1 package Flour Tortillas
- Italian Dressing to taste
- 4 cups shredded vegetable mixture
- 2 cups grape tomatoes- cut in half
- 1 cup shredded cheddar optional
Instructions
- Preheat oven to 400 degrees
- Cut flour tortillas in half. Make a cone shape out of each half, pressing them into a muffin tin. Bake for 6-7 minutes or they begin to get golden brown.
- Mix shredded vegetable mix, pulled chicken and cut tomatoes in mixing bowl. Add Italian Dressing to taste, tossing mixture to make sure all the vegetables are coated in dressing.
- After Taco Cups have cooled slightly, fill with chicken and salad mixture. Top with shredded cheddar or your favorite cheese and serve.
Nutrition
Calories: 329kcal | Carbohydrates: 33g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 416mg | Potassium: 558mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6775IU | Vitamin C: 19.4mg | Calcium: 210mg | Iron: 2.9mg