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