This recipe for Southwest BBQ Chicken Taco Salad was created in partnership with Flatout Bread. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!
Guys. Weekends by us are absolutely crazy. Oh, you too?
Olivia has back-to-back activities on Saturday mornings (baby gym and then swim lessons… yes, she’s only 1), and then Sunday we rush out the door to try and make it to church and then run some errands. Both days, before we know it… it’s already lunch time.
So during the week, my lunch routine at school is pretty boring. By the time the weekend rolls around, my tastebuds are craving something legit. And you know how much I’m obsessed with southwest flavors (considering half of all the recipes on Shared Appetite fit that profile)…
The organic CSA we are members of has been cranking out tons of lettuce and these awesome cherry tomatoes lately. Salad, it is. But we all know salad can be a pretty sad and boring lunch if not done up right. That’s why I made this epic Southwest BBQ Chicken Taco Salad with a totally guilt-free creamy avocado dressing. Boom.
Yes, that’s Asheley in the above photo. She’s a great hand model. And yes, her t-shirt says #MomLife. It’s her official weekend t-shirt.
So this Southwest BBQ Chicken Taco Salad. It’s everything a great healthy lunch should be. Tons of veggies, a good amount of lean protein, and most importantly, a huge amount of big, bold flavors.
If you’re thinking that this Southwest BBQ Chicken Taco Salad kinda reminds you of the BBQ Chicken salad from Panera, you’re right on the money. That’s how this recipe came about. I love that salad, and knew I could make it just a little better… especially when I have my secret weapon on hand (i.e. the guilt free creamy avocado dressing).
The avocado dressing is made with Greek yogurt, which is such a great swap out for the usual mayo and/or sour cream you’ll see in lots of recipes. It’s creamy, it’s tangy, and it’s everything a rich dressing wants to be… minus the unnecessary calories.
You already know how much I absolutely love Flatout Bread. My pantry is always filled with some of their goodies, whether it be their huge variety of wraps, foldits, or pizza crusts. And this was the perfect opportunity to get my salad taco shell on.
It’s literally as simple as placing a few of these wraps in oven-proof bowls, popping ’em in the oven, and letting them get all brown and toasty to crispy taco shell perfection.
I mean come on, you all know eating a salad out of a taco shell is WAY more exciting than just eating it out of a boring bowl.
Feeling extra creative? You can brush the flatbreads with a little olive oil and sprinkle with spices before baking them off (I’m thinking a little mix of paprika, chile powder, and cumin would be SO good with this salad).
Southwest BBQ Chicken Taco Salad
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