This recipe definitely falls into the #SemiHomemade category of weeknight dinners. By adding in some fresh veggies to some premade items, you can put out a fantastic dinner without much effort. This No Cook Chicken Taco Bowl will fill everyone up without sapping all your energy.
A note about the corn – you need to use canned corn. If you try to use frozen, it will be too mushy once it thaws out. And if you try for fresh off the cob, it will be too crunchy. The canned corn is canned at the peak of freshness. Just make sure to get some that doesn’t have a lot of added salt – really the no salt added variety is the very best. You just want to drain them in a colander – no need to rinse at all, just get the excess liquid of so that it doesn’t sog out the chips.
If you haven’t discovered the benefits of rotisserie chicken, this is the recipe to test it out with. Whether you buy a whole chicken and shred it yourself, or you are lucky enough to have your grocery provide it all shredded up, rotisserie chicken is a must for weeknight cooking. All that said, you can make your own shredded chicken so easy by boiling chicken breast in chicken broth (or water works too). Then shred it up. I, personally, like to use a rotisserie chicken because you get have the combination of light and dark meat.
This same sort of thinking carries over to the salsa as well. You could use your favorite store bought – even local – salsa. Or you could make your own. I have included my recipe for Taqueria Salsa below, as well. I have a few other salsa recipes that would work too – like mango salsa or copycat Chipotle corn salsa.
Now Let’s Get Cookin’!
No Cook Chicken Taco Bowl
Ingredients
- 1½ lb Rotisserie Chicken shredded
- 1 tbsp Taco Seasoning see recipe below
- 4 cups Romaine Hearts chopped
- 4 cups Tortilla Chips
- 2 cups Cheddar Cheese shredded
- 1 15oz can Corn drained
- 1 cup Salsa see recipe below
- 1 cup Sour Cream
- 3 stalks Green Onion chopped
- 1 Jalapeno sliced
- 1 Lime cut in wedges
Instructions
- In a mixing bowl, add taco seasoning to shredded rotisserie chicken and toss to coat.
- In a large shallow bowl, fill half with romaine and the other half with tortilla chips. Sprinkle with corn and cheese.
- Add a portion of chicken, salsa, and sour cream. Then top with green onions, jalapenos and lime wedges, as desired.
- Repeat with remaining bowls.
Notes
Taqueria Salsa
Ingredients
- 4 Roma Tomatoes rough chopped
- 1 Jalapeno rough chopped
- 1 Small White Onions rough chopped
- ½ cup Cilantro rough chopped
- 1 Lime zest and juice
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
Instructions
- Prepare all of the ingredients.
- Add ingredients to a blender and blitz until desired level of chunkiness (should be mostly smooth).
- In a large saute pan over medium-low heat, a salsa and let simmer, stirring regularly for about 10 minutes. Remove from heat and pour into a mason jar. Let cool for at least 15 minutes before putting ring and lid on.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Thanks for sharing I enjoyed reading your post and look forward to trying the recipe with my family. I also noticed in our store that they have chicken all ready cooked ready to use and this will be a great recipe to try. Again thanks for sharing and if you want come visit us at http;//shopannies.blogspot.com
I was a little alarmed because I thought you meant you weren’t cooking the chicken! Ha! Perfect for us at the moment. The heat is terrible. #SeniorSalonPitstop
I love rotisserie chicken!! This looks delicious – Thanks for sharing at the What’s for Dinner party!!