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Chicken Taco Cup Salad Recipe
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Entree Salad
Cuisine: American
Servings: 6
Calories: 329kcal


  • 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


  • 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.


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