CHICKEN TACO SALAD
The seasoning on the chicken adds a slight kick to your taste buds with this salad. Full of flavor and not too heavy, this is the perfect salad to pair with a pitcher of sangria or margarita's.
Provided by Darci Juris
Categories Chicken Salads
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Boiled chicken comes out tender and easy to shred. Never boil a frozen chicken - you always have to thaw it first. Immerse the chicken in a large pot of cold water. Cover the pot and heat to a medium-high heat. When the water begins to bubble, turn the heat down. Leave the chicken simmering until it is done. The water does not need to reach a full boil at any time. If it is simmering gently, that is enough to cook your chicken. A whole chicken takes about an hour to cook; depending on how much meat the chicken has on it. The internal temperature needs to be at least 160 degrees F. Use a meat thermometer to check.
- 2. Meanwhile, shred the lettuce and prepare the rest of the ingredients.
- 3. Combine the chicken seasoning in a small bowl, blend well and set aside.
- 4. When the chicken is done, remove from pot, drain any water from it, and set on cooling rack to let cool. Once cool, remove skin and begin to shred chicken with your hands, place in a large bowl. Sprinkle the seasoning mixture over chicken and toss to coat.
- 5. To the chicken, add and combine the lettuce, beans, olives, cheese, jalapenos, and pico de gallo. Toss gently to mix together.
- 6. Set out the guacamole and sour cream aside the salad. You can also provide a ranch dressing or a creamy avocado dressing if desired. I prefer to just use the guacamole and a little sour cream to mix in as the dressing.
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