Pulled Chicken Taco Salad

28 Oct

IMG_1779Anything I can top with guacamole makes me happy. Use this pulled chicken recipe in chicken chili, over spaghetti squash or in butter leaf lettuce for tacos or collard greens for a spicy wrap.

 

Ingredients:

2 lbs boneless, skinless antibiotic and hormone-free chicken breasts

3 cups salsa (I like Whole Foods 360 Hot Salsa or Green Mountain Gringo Hot Salsa)

4 garlic cloves, minced

1 red onion, thinly sliced

3 Tbsp fresh cilantro, chopped

1 Tbsp chili powder

2 tsp coriander

1 tsp cinnamon

1/4 tsp sea salt

1/4 tsp cayenne pepper

20 turns of cracked black pepper

Toppings: black olives, guacamole, sliced avocado, pico de gallo, cashew cheese, or broccoli slaw

salad greens (arugula is a nice choice for an extra peppery kick)

3 red bell peppers, sliced

 

Directions:

1. Preheat oven to 325°. Place chicken in a Dutch Oven. In a bowl, mix the salsa, garlic, red onion, cilantro, chili powder, coriander, cinnamon, sea salt, cayenne pepper and black pepper and place it on top of the chicken. (You can also make this in a slow cooker on low heat and cook for 6-8 hrs). Bake for 90 minutes.

2. Take out Dutch Oven, remove chicken, place on plate and shred with two forks. Place shredded chicken back in the Dutch Oven and bake an additional 45 minutes. (If using a slow cooker, place back in for another hour on low).

3. Serve on salad greens, bell pepper strips and use toppings such as broccoli slaw, black olives, guacamole, pico de gallo, cashew cheese or sliced avocado.

 

Serves 7-8

 

Recipe courtesy of Stephanie Bell

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