Make the tortilla bowls: Preheat the oven to 350°F. Invert 4 oven-safe bowls onto a parchment-lined baking sheet. Lay one tortilla shell onto your work surface and brush with melted butter. Flip it over and brush the other side. Sprinkle with pepper and cheese. Drape the tortilla onto its own inverted bowl with the cheese-coated side facing up. Repeat with the remaining three. Transfer to oven and bake for 15-20 minutes or until cheese melts and tortillas brown. Cool completely before popping them off the bowl.
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. Add additional salt and pepper to taste.
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. Also add a heaping spoonful onto the plate next to the salad bowl. Add 1 chicken breast and half a nectarine to the top of each salad, arranging in an attractive fashion (see photos for guidance).
Drizzle each salad with dressing and serve additional dressing on the side. Serve immediately.
Grilled Chicken Salad
Ingredients
For the tortilla bowls:
4 8-inch soft tortillas
2 tablespoons butter, melted
¼ cup grated Parmesan cheese
a sprinkle of black pepper
For the filler:
4 cups mesclun salad greens
1 cup cherry tomatoes, halved
1 cup corn
½ cup red pepper, diced
½ cup mini cucumbers, diced
2 scallions, diced
2 nectarines, thinly sliced
4 grilled chicken breasts, sliced
For the raspberry dressing:
1 pint raspberries
½ cup vegetable oil
¼ cup red wine vinegar
1 shallot, chopped
1 tablespoon sour cream (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Make the tortilla bowls: Preheat the oven to 350°F. Invert 4 oven-safe bowls onto a parchment-lined baking sheet. Lay one tortilla shell onto your work surface and brush with melted butter. Flip it over and brush the other side. Sprinkle with pepper and cheese. Drape the tortilla onto its own inverted bowl with the cheese-coated side facing up. Repeat with the remaining three. Transfer to oven and bake for 15-20 minutes or until cheese melts and tortillas brown. Cool completely before popping them off the bowl.
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. Add additional salt and pepper to taste.
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. Also add a heaping spoonful onto the plate next to the salad bowl. Add 1 chicken breast and half a nectarine to the top of each salad, arranging in an attractive fashion (see photos for guidance).
Drizzle each salad with dressing and serve additional dressing on the side. Serve immediately.
Grilled Chicken Salad
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Grilled chicken resting on a bed of greens and assorted vegetables served in an edible tortilla bowl…
Exceptionally delicious, our GRILLED CHICKEN SALAD is so good you’ll eat the whole thing, bowl and all!
I created this post on the fly – Carol was heading up to the cottage to shoot this year’s DINNER ON THE DOCK 2019, and I needed a quick lunch for when she 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! Go HERE to see our 1-minute video!
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 HERE and 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.
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. This salad tastes especially good with our CREAMY BUTTERMILK DRESSING and WASABI VINAIGRETTE too. Head HERE to check out our SALADS & DRESSINGS playlist on YouTube. The 1-minute videos are especially easy to follow and the dressings are simple to make.
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.
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 – don’t tell Carol I’m stealing her thunder!
You’ll enjoy this GRILLED CHICKEN SALAD – Dig in, bowl and all!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the tortilla bowls:
4 8-inch soft tortillas
2 tablespoons butter, melted
¼ cup grated Parmesan cheese
a sprinkle of black pepper
For the filler:
4 cups mesclun salad greens
1 cup cherry tomatoes, halved
1 cup corn
½ cup red pepper, diced
½ cup mini cucumbers, diced
2 scallions, diced
2 nectarines, thinly sliced
4 grilled chicken breasts, sliced
For the raspberry dressing:
1 pint raspberries
½ cup vegetable oil
¼ cup red wine vinegar
1 shallot, chopped
1 tablespoon sour cream (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Make the tortilla bowls: Preheat the oven to 350°F. Invert 4 oven-safe bowls onto a parchment-lined baking sheet. Lay one tortilla shell onto your work surface and brush with melted butter. Flip it over and brush the other side. Sprinkle with pepper and cheese. Drape the tortilla onto its own inverted bowl with the cheese-coated side facing up. Repeat with the remaining three. Transfer to oven and bake for 15-20 minutes or until cheese melts and tortillas brown. Cool completely before popping them off the bowl.
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. Add additional salt and pepper to taste.
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. Also add a heaping spoonful onto the plate next to the salad bowl. Add 1 chicken breast and half a nectarine to the top of each salad, arranging in an attractive fashion (see photos for guidance).
Drizzle each salad with dressing and serve additional dressing on the side. Serve immediately.
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