Chicken Taco Salad (with homemade seasoned taco salad bowls)

Make your own taco bowls and you can add tons of flavor and slash fat and calories at the same time. Plus, these are individual bowls that you can eat with your hands!

Want to serve more? No problem - you can make as many taco shells as you want!

Chicken Taco Salad 

8 soft corn tortillas
Cooking spray
2 tablespoons taco seasoning of choice
1 pound boneless skinless chicken breasts
For the taco bowls (plus whatever else you like in your tacos): 
Chopped lettuce
Shredded cheddar cheese
Sliced black olives
Salsa
Sour cream
Cilantro
Hot peppers
Avocado

Preheat the oven to 375 degrees.
Slice into each tortilla - from the middle to the edge. Like this:

Fold the tortillas in on themselves, forming bowls, like this:

Nestle the bowls in 8 cups of a muffin pan. Spray with cooking spray and season with the taco seasoning. Bake for 15 to 20 minutes, until golden brown and crisp.
Meanwhile, coat a stop top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of the chicken with the taco seasoning and add to the hot pan. Grill for 5 to 7 minutes, until cooked through. Cut into bite-size pieces.
To assemble the tacos, fill each bowl with lettuce, chicken, cheese, and additional toppings of choice!

Serves 4