CHICKEN TACO INGREDIENTS RECIPES

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SARAH'S EASY SHREDDED CHICKEN TACO FILLING RECIPE | ALLRECIPES



Sarah's Easy Shredded Chicken Taco Filling Recipe | Allrecipes image

I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.

Provided by Holiday Baker

Categories     Mexican-Style Chicken Breasts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion
1 pinch ground cumin
1 pinch chili powder
¼ cup tomato sauce

Steps:

  • Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
  • Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
  • Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
  • Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
  • Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

Nutrition Facts : Calories 188.3 calories, CarbohydrateContent 1.7 g, CholesterolContent 78 mg, FatContent 6.3 g, FiberContent 0.5 g, ProteinContent 29.8 g, SaturatedFatContent 1.4 g, SodiumContent 174.9 mg, SugarContent 1 g

CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Taco Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil 
2 tablespoons butter 
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like) 
3 tablespoons finely minced fresh cilantro 
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin 
3 Roma tomatoes, diced 
1/2 cup grated pepper-jack cheese 
2 avocados, diced 
3 green onions, sliced 
1/2 cup fresh cilantro leaves 
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

  • For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
  • For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
  • For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
  • On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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