Chicken Tacos with Green Salad
This recipe is perfect for those taco tuesdays when you feel like shaking things up!
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: 646kcalCarbohydrates: 30gProtein: 5gFat: 58gSaturated Fat: 8gCholesterol: 1mgSodium: 1264mgPotassium: 959mgFiber: 5gSugar: 19gVitamin A: 1511IUVitamin C: 33mgCalcium: 131mgIron: 6mg
Tried this recipe?Let us know how it was!