Side Pannel
Best Chicken Taco Salad
Best Chicken Taco Salad
- Recipe Submitted by maryjosh on 12/17/2016
Ingredients List
- Chicken and Sauce:
- 1 (15-ounce) can diced tomatoes
- 1/2 cup diced yellow or white onion
- 2 tablespoons tomato paste
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon cocoa powder
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 to 2 pounds boneless, skinless chicken breasts
- Salad:
- 10 to 12 cups chopped romaine salad (about 3 medium heads of romaine)
- 1 can black beans, rinsed and drained
- 1 cup chopped cilantro
- 3 to 4 green onions, chopped
- 1 cup thawed frozen or fresh corn kernels
- 1 to 2 cups halved cherry tomatoes
- 4 ounces (about 1 cup) cubed or thinly sliced cheddar, Monterey Jack or Pepper Jack cheese (or a combo)
- 1 cup chopped olives
- 1 to 2 avocados, seed removed and diced
- Lime wedges for serving, optional
- Tortilla chips for serving
- Ranch dressing for serving
Directions
For the chicken:
Pressure cooker, combine all the ingredients for the sauce, except the chicken, in an electric or stovetop pressure cooker and stir well. Nestle the chicken in the sauce. Cook on high pressure for 9 minutes (7 minutes if using a stovetop pressure cooker). Let the pressure naturally release.
Slow cooker, combine all the ingredients for the sauce, except the chicken, in a slow cooker and stir well. Nestle the chicken in the sauce. Cook on low for 4-5 hours or high for 2-3 hours.
Stovetop, combine all the ingredients for the sauce, except the chicken, in a saucepan. Nestle the chicken in the sauce. Bring to a simmer, stirring often to make sure it isn't sticking. Cover and simmer for 15-20 minutes until the chicken is cooked through.
When the chicken is finished cooking, take it out and dice or shred into small pieces.
Puree the sauce (with an immersion or regular blender) until smooth. If you want the sauce even thicker, consider simmering it on the stove for 10 minutes until it thickens and reduces a bit (I'm never that patient).
For the salad, either toss all the salad ingredients together in a bowl, including the chicken, or serve all the ingredients separately so everyone can build their own salad.
Drizzle the salad with ranch dressing and cooled tomato sauce (from cooking the chicken). Toss, if desired. Top with crushed tortilla chips, serve with lime wedges, and dig in.
Pressure cooker, combine all the ingredients for the sauce, except the chicken, in an electric or stovetop pressure cooker and stir well. Nestle the chicken in the sauce. Cook on high pressure for 9 minutes (7 minutes if using a stovetop pressure cooker). Let the pressure naturally release.
Slow cooker, combine all the ingredients for the sauce, except the chicken, in a slow cooker and stir well. Nestle the chicken in the sauce. Cook on low for 4-5 hours or high for 2-3 hours.
Stovetop, combine all the ingredients for the sauce, except the chicken, in a saucepan. Nestle the chicken in the sauce. Bring to a simmer, stirring often to make sure it isn't sticking. Cover and simmer for 15-20 minutes until the chicken is cooked through.
When the chicken is finished cooking, take it out and dice or shred into small pieces.
Puree the sauce (with an immersion or regular blender) until smooth. If you want the sauce even thicker, consider simmering it on the stove for 10 minutes until it thickens and reduces a bit (I'm never that patient).
For the salad, either toss all the salad ingredients together in a bowl, including the chicken, or serve all the ingredients separately so everyone can build their own salad.
Drizzle the salad with ranch dressing and cooled tomato sauce (from cooking the chicken). Toss, if desired. Top with crushed tortilla chips, serve with lime wedges, and dig in.
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