This original Makeover Mommaâ„¢ recipe for 5 Minute Chicken Taco Salad takes mere minutes to prepare in the microwave, and produces a crunchy and satisfying meal. It’s completely gluten-free*, filled with lean protein, and uses plenty of produce for extra vitamins.Try using any left-over produce or meats wanted to make your own, or use lactose-free cheese (such as Veggie Delight brand) and cubed tofu to for a vegetarian, lactose-free twise.
- 2 gluten-free corn taco shells
- Â½ can of gluten-free refried beans (Bearitos Organic Traditional)
- 2 tablespoons of sour cream
- Â½ cup chopped onion
- Â½ cup chopped cherry tomatoes and celery
- Â½ of a scooped avocado
- Â½ cup shredded fresh cheddar cheese
- 1 bag of pre-cooked lean grilled chicken
Pour Â½ can of refried beans into a microwave safe container, and heat according to package directions (roughly 1 minute). Cut an avocado in half, and scoop out Â½ of its contents and layer over beans. On a separate cutting board, chop onion, cherry tomatoes, and celery, and add to dish to form another layer.
Break 2 or more corn taco shells into small crunchy pieces and add to the dish, and finally pour content of pre-cut grilled chicken (gluten-free) over top. Add freshly shredded cheddar cheese, and put entire bowl in microwave for 2-3 additional minutes, until contents are warm and cheese melted. Top off with a dollop of sour cream.
*All meal suggestions at Makeover Mommaâ„¢ will include allergen information and suggestions for children with allergies, celiac disease, or additional health concerns. The above recipe can be made gluten-free, dairy-free and vegan.