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Last week I made crock-pot chicken tacos. But I still had leftovers, so instead of heating the leftovers up to make another chicken taco, I used the taco meat to create a new delicious meal. The leftover chicken taco meat mixed with lettuce, crushed tortilla chips and the usual taco salad toppings. Because this taco salad tastes great cold, it makes a great packed lunch. It is made with all of the usual ingredients you use to make tacos, except without tortillas. If you are making the taco salad ahead of time, you can pack the tortilla chips into a separate plastic bag, then when you are ready to serve the taco salad, add the crushed tortilla chips to the salad.
To make this meal even more simple, I used a bag of salad in place of the lettuce to save time on shredding the lettuce. To make one serving of this taco salad, mix lettuce with 1/2 cup of the cold leftover chicken taco meat and your favorite taco toppings. I used diced red onion, diced tomatoes and shredded cheddar cheese because those are the toppings that I had used for the tacos. Crushed tortilla chips are my favorite part of this recipe, it gives the taco salad a nice crunch. This is a great way to use up your leftovers to create a easy healthy gluten-free lunch.
Leftover Chicken Taco Salad
Ingredients
- 1/2 cup leftover chicken taco meat
- 1 cup shredded lettuce leaves
- 2 tablespoons diced red onion
- 2 tablespoons diced tomato
- 1/2 cup crushed tortilla chips
- 1/4 cup shredded cheddar cheese
Instructions
- Mix all of the ingredients together in a bowl and serve.