Sunday, April 1, 2012

Chicken Taco Salad

The great thing about this recipe is, though I am featuring it as a taco salad, the chicken base of the recipe can be used for more than just that. It can be put on tortillas or taco shells to make chicken tacos, or used as a base for chicken chimichangas, burritos, or other Mexican dish. However you use it, I think you will find it to be delicious.

Chicken Taco Salad
(Slow Cooker)
3-4 boneless, skinless chicken breasts
1 (16 oz.) jar of salsa
1 (8 oz.) can of tomato sauce
¼ cup taco seasoning
Tortilla chips, lettuce, shredded cheddar or Mexican blend cheese, and/or any  other desired taco salad toppings, i.e. jalapenos, olives, sour cream, etc.

In a slow cooker, stir together salsa, tomato sauce, and taco seasoning. Add chicken breasts. Cook on low for 6-8 hours. Shred chicken (it should fall apart very easily) and stir back into the sauce.
Line the bottom of a bowl or plate with tortilla chips*, then top with lettuce. Next, top the lettuce with the shredded chicken. Top with cheese and desired other toppings.
This will make about 4-5 taco salads, give or take depending on the size of chicken breasts used, portion size, etc. 
*You can also serve it in one of those taco salad bowls that's made out of a tortilla instead of using tortilla chips. 

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