Mexican Chicken Taco Salad in Tortilla Bowl

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2 taco bowls

Ingredients:

• 250 g (~0,5 pounds) skinless chicken breast
• 2 cups shredded romano salad
• 2 large corn tortillas
• 1 tsp garlic powder
• 1 Tbsp olive oil for frying
• 2 Tbsp Salsa sauce (prepared)
• Salt, Black pepper to taste

Greek Yogurt Dressing:

• 4 tsp Greek yogurt
• 2 tsp mayonnaise
• 2 Tbsp milk
• 1 Tbsp garlic powder

Directions:

1. Preheat oven to 200˚C (392˚F).
2. You can use any chicken you have. Or cook the chicken breast in a pot with water for 15-20 minutes, cut as desired and use.
3. Place the foil inside the bowl and put the tortilla on top of it. Brush the tortillas with the olive oil, and bake for 8 to 10 minutes, until the tortilla bowls are crisp. Cool slightly.
4. Top the tortilla bowls with the shredded romano salad and chicken.
5. Combine Greek Yogurt dressing and spoon the mixture over the chicken and romano salad.
6. Use your favourite salsa sauce to finish the taco salad.