Chicken Taco Salad with Jalapeno Avocado Salad Dressing
Course
Main
AuthorMaggie @ The Love Nerds
Ingredients
Shredded Chicken1 chicken breast would probably provide chicken for at least 2-3 salads depending on size
16ozChicken Broth
1tbspChili pepper
1tbspCumin
1tbspGarlic Powder
Salad base of choice - SpinachRomaine Hearts, Kale, etc.
Cherry Tomatoes
Avocado
Black Beans
Fresh Corn Kernels
Tortillas
Instructions
To cook the chicken: put boneless skinless chicken breasts in the crock pot with chicken broth and seasoning. You want the chicken broth to come to about the top of the chicken. Cook 3- 4 hours on high and 5-6 hours on low. Remove from broth and shred with forks when fully cooked.
Make tortilla bowls: Preheat oven to 375. Choose the shape you want for your bowls. Coat the inside of oven safe bowls with cooking spray and gently press tortilla inside bowl. Then, place bowls on two large baking sheets and bake for 14-16 minutes or until evenly browned. Use tongs to transfer to a wire cooling rack. I used Medium/8" tortillas for the one shown for lunch; Large/10" might be better for dinner.
For the Salad: Combine everything for a yummy taco salad!