RECIPE BELOW!
Make a bowl, fill it with salad, add chicken and serve. This TORTILLA BOWL SALAD is truly a complete meal in itself!
I created this post on the fly – I was heading up to the cottage to shoot this year’s DINNER ON THE DOCK (coming soon!), and I needed a quick lunch for when guests first arrived. With little time and just a few ingredients on hand, I pulled together this grilled chicken salad bowl that you’ll have great success making yourself. Our easy tortilla bowls look good enough to eat, thankfully, because you’ll end up doing just that; yes, you’re supposed to eat the bowl too.
Here’s the rundown on this amazing idea for a quick, healthy, tasty lunch.
BOWL ME OVER
Seriously, this is how easy it is to make the tortilla bowls: brush both sides of an 8-inch flour tortilla with melted butter, then sprinkle with Parmesan and black pepper and drape over an oven-safe bowl and bake. After it gets all crispy, let it cool and voila, instant edible salad bowl!
If making an edible salad bowl is what drew you to this recipe, and if you also want to try your hand at making tortillas from scratch, go visit our friend at THE TORTILLA CHANNEL. She’s the expert and her recipes are fabulous!
FILL ‘ER UP
After your bowls are made it’s time to fill ’em up with salad fixings. I really encourage you to use any fresh veggies you have on hand – don’t make it complicated. I’ve listed the exact quantities of what I used below but consider the following along with fresh salad greens: tomatoes, peppers, cucumbers, corn, beans, asparagus, carrots, peas and green or yellow beans.
Although I finished our chicken tortilla salads with sliced nectarines, you might also enjoy strawberries, blueberries, apples, peaches or plums. This salad idea practically begs for the inclusion of fresh fruit.
TOP IT OFF
The last thing added to this salad is thinly sliced grilled chicken breast, but I’ve since made it with shrimp, steak, poached salmon and cubed tofu for the vegetarian version. Any of the above will work to complete this lovely idea for a luncheon salad.
DRESS FOR SUCCESS
We all know every great salad deserves an equally great dressing. I dressed ours with our CREAMY RASPBERRY DRESSING, but we have lots of dressings for your consideration. Check out our SALAD DRESSING playlist on YouTube. These 1-minute videos are easy to follow and the dressings are simple to make.
I am touting this post as a complete lunch idea, but if you’re feeling really hungry, serve our CHILLED GAZPACHO before and our HARVEY WALLBANGER (cheat) CAKE for dessert. Hey, I just gave you a complete meal idea!
You’ll enjoy this TORTILLA BOWL SALAD – Dig in, bowl and all!
INGREDIENTS
For the tortilla bowls:
4 8-inch soft tortillas
2 tablespoons of butter, melted
¼ cup of grated Parmesan cheese
a sprinkle of black pepper
For the filler:
4 cups of mesclun salad greens
1 cup of cherry tomatoes, halved
1 cup of corn
½ cup of red pepper, diced
½ cup of mini cucumbers, diced
2 scallions, diced
2 nectarines, thinly sliced
4 grilled chicken breasts, sliced
For the raspberry dressing:
1 pint of raspberries
½ cup of vegetable oil
¼ cup of red wine vinegar
1 shallot, chopped
1 tablespoon of sour cream (optional)
½ teaspoon of salt
¼ teaspoon of pepper
INSTRUCTIONS
1) Make the tortilla bowls: Preheat the oven to 350°F. Invert 4 oven-safe bowls onto a parchment-lined baking sheet. Lay a tortilla shell onto a plate and brush with melted butter. Flip it over and brush the other side. Sprinkle with cheese and pepper. Drape the tortilla onto its own inverted bowl with the cheese-coated side facing up. Repeat using all of the tortillas. Transfer to oven and bake for 15-20 minutes or until cheese melts and tortillas brown. Cool completely before popping them off the bowl.
2) Prepare the dressing: Place all of the ingredients into a bowl or the canister of a blender. Add sour cream, if using. Blend together using a conventional or immersion blender. Season with additional salt and pepper to taste.
3) Fill the bowls: Place 1 cup of the salad greens into each bowl. Place the rest of the veggies into a large bowl and mix together. Add about ¼ cup of the dressing and mix again. Season with salt. Sprinkle equal quantities of the vegetable mixture into each bowl and spoon a bit more onto the plate. Add 1 chicken breast and half a nectarine to the top of each salad, arranging in an attractive fashion (see photos for guidance).
4) Drizzle each salad with dressing and serve additional dressing on the side. Serve immediately.
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THANKS FOR WATCHING!
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