March 2011: Chicken Salad Taco

A guest post by Nurture
What’s for lunch? Let’s have chicken salad but spice it up a bit. Here’s a recipe that uses a lime-based dressing instead of mayo: Chicken Salad Taco.  It starts with cooking a boneless, skinless chicken breast in a rice cooker.  (Convenient!) Assemble the rest of the ingredients while the chicken is cooking, then toss it all together and serve on a warmed corn tortilla.  Or spoon the salad over a bed of greens and throw in a handful of tortilla chips for crunch.  (Note: If you are using a small breast of chicken, check for doneness after 15 minutes in the rice cooker.  Thicker pieces will take 20 to 25 minutes of cooking time.  To check doneness, pierce the meat with a fork – the juices should be clear.)  View the full recipe as a PDF in English or Spanish.

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