Chicken Tacos with Green Salad

Chicken Tacos with Green Salad

This recipe is perfect for those taco tuesdays when you feel like shaking things up!
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Course: Main Course
Cuisine: American, Mexican
Keyword: Chicken, Chicken Recipes, crock pot, Easy Chicken Recipes, Recipes, Simple Recipes, summer, vegetables
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 2 people
Calories: 646kcal

Equipment

  • Crock pot
  • Mixing bowl
  • Whisk
  • Tongs/fork
  • Chef's Knife
  • Cutting Board

Ingredients

  • 1 each Chicken Breast
  • 8 oz Salsa
  • 1/2 each Onion julienne
  • 1 can Diced Tomatoes
  • 1 tbsp Tomato Paste
  • 1 each Carrot peeled, thinly sliced
  • 1/2 each Bell Pepper sliced
  • 3 oz Salad Greens your choice
  • 4 oz Apple Cider Vinegar
  • 4 oz Olive Oil
  • 1 tbsp Dijon Mustard
  • 1 tbsp Honey
  • 1 tbsp Cumin ground
  • 1 clove Garlic minced
  • Tortillas your choice
  • Salt as needed
  • Pepper as needed

Optional Taco Toppings

  • Avocado
  • Cheese
  • Sour Cream

Instructions

  • Turn the crockpot on high
  • Add in the salsa, diced tomato, tomato paste, 1 cup water, onion, and chicken. Season with salt and pepper. Mix together.
  • Cook for 2-3 hours. Use tongs or a fork to shred the chicken
  • For the vinaigrette blend together the dijon, garlic, honey, cumin, olive oil, and vinegar. Season with salt and pepper.
  • Get all your taco toppings ready and toss the carrot, bell pepper and salad greens with the vinaigrette.
  • Serve and enjoy!

Notes

-Half of the cooked chicken and sauce can be saved for other applications if you wish.
-Only part of the vinaigrette will be used for the green salad.  Use the rest on other delicious salads throughout the week!

Nutrition

Calories: 646kcal | Carbohydrates: 30g | Protein: 5g | Fat: 58g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 1264mg | Potassium: 959mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1511IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 6mg

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