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Chicken Tinga Salad Bowl

(Makes 2 bowls)

Easy, healthy and delicious…three of our favorite things! This spicy bowl of goodness whips up super quick with the help of chicken that is made in advance. This meal is great for a quick and easy lunch or dinner. Packed with all of your favorite flavors, this salad will become your new go-to recipe.

You Will Need

For the Meat: 
1 packet Riega Chicken Tinga Seasoning
2 lbs. Boneless chicken
½ medium onion (thinly sliced)
1 (15 oz.) can fire roasted tomatoes

For the Salad:
1 batch cooked and shredded Riega seasoned Chicken Tinga
3 cups chopped romaine lettuce
1 cup pico de gallo or salsa of choice
½ cup bell pepper, sliced
½ cup black beans
½ cup shredded cheese
¼ cup dressing of choice (we chose avocado ranch)
Tortilla chips for serving (optional)
Sour cream for serving (optional)


For the Meat: 

  1. Place the chicken in a slow cooker.
  2. Add onion, tomatoes, and Riega Seasoning.
  3. Cook on low for 6-8 hours.
  4. Shred with a fork and enjoy!

For the Bowl

  1. To assemble the bowls, add a layer of romaine lettuce to both bowls.
  2. Top with shredded chicken tinga, bell pepper, salsa of choice, black beans, shredded cheese, dressing of choice, tortilla chips and sour cream. Toss to create salad. Enjoy!