This salad was born out of busy weeknights and the desire to eat something that feels just as good as it tastes. It started in a tiny kitchen after a long day—when takeout was tempting, but feeling strong and nourished was the real goal.
The recipe was built around what was already in the fridge: a pound of ground chicken, leftover pico from the weekend, half a ripe avocado. A quick sauté, a handful of greens, and suddenly, a taco craving turned into something empowering.
It’s the kind of meal you can throw together in minutes but still feel proud of. No rules, no fuss—just bold flavor, fresh ingredients, and a reminder that taking care of yourself doesn’t have to mean giving anything up. This salad isn’t just fuel—it’s a win in a bowl.
Empower Chicken Taco Salad
A flavorful, nutrient-dense meal that feels indulgent while staying light and energizing
Equipment
- Pan – would recommend cast iron if available
Ingredients
- 1 pound Ground Chicken
- 3 cup Mixed Greens
- 8 tbsp. Pico De Gallo Salsa, Hot
- 4 tablespoons chunky guacamole
- 1 medium Tomato
- 1 teaspoon Olive oil
Instructions
- Add mixed greens to a bowl, set aside
- Add olive oil to a pan and let it get hot
- Add ground chicken and taco seasoning
- Brown chicken in the pan
- Once chicken is browned, chop it up using a spoon or spatula. Continue to leave on heat until chicken is throughly cooked.
- In bowl with mixed greens, add chicken then add all ingredients on top of the chicken.