Tacos. We love them. They are one of the most talked about foods in the world. They’re a bundle of tasty flavors that comfort us. Sometimes we want the taco fixings without all the calories or guilt and that’s exactly why I wrote out this delicious and addicting Chicken Taco recipe!
CHICKEN TACO SALAD
Servings Size: 1 Salad | Calories per Serving: 170
🌮 1.5 Cups of Lettuce (Your choice. I switch between romaine, iceberg and spinach)
🌮 .5 Ounce of Shredded Chicken
🌮 8 Grape Tomatoes
🌮 1/4th an Avocado
🌮 1 Tablespoon Black Beans
🌮 1 Tablespoon Corn
🌮 Half a Jalapeno Pepper
🌮 Sour Cream
🌮 Lime Juice
🌮 Black Pepper
🌮 Various Spices & Herbs (Example: Cilantro, Persian Lime Pepper, Dried Shallots, Citrus Ginger)
🌮 Cook the chicken to your liking. Personally, I love just putting a chicken breast in a crockpot with water and cooking on low until its shredded. Its too easy, quick, and hassle free to persuade me to do something else.
🌮 Plate the lettuce first, so that all the goodness can go on top.
🌮 Place the chicken on next.
🌮 Diced the avocado, tomatoes and jalapenos and sprinkle on top.
🌮 Add black beans and corn.
🌮 In a separate bowl mix together sour cream, lime juice, black pepper and spices to your liking. Most recently, I used a citrus ginger and shallots, but I’ve absolutely loved using Persian lime pepper in the past. This is such a personal preference that I leave it up to you, but generally start with 1 cup of sour cream and 2 tablespoons of lime juice. You can store it and save it for future use instead of mixing it every time you eat.
🌮 Add 1 tablespoon of the sour cream mixture over the salad.
🌮 Done-zo! Gobble Down!