Chicken Taco Salad

This is one tasty, low-carb dish!  Plus the aroma of the chicken and the spices in the slow cooker makes the house smell divine!  If you are anything like me and often crave that Mexican or Tex-Mex flavor but don’t want the high carbohydrate count, give this salad a try.

Serves: 6

Chicken Taco Filling:20160801_150908

-1 1/2 – 2 lb chicken parts

-1 cup chicken broth

-2 tbsp chili powder

-1 1/2 tbsp cumin

-1 1/2 tbsp paprika

-1 tbsp onion powder

-1 tbsp garlic powder

-1/8 – 1/4 tsp cayenne pepper

Salad:

-2 quarts romaine lettuce, torn

-1 cup green pepper, diced

-1/2 medium cucumber, sliced

-15 cherry tomatoes, halved

-1/2 cup red onion, diced20160801_150932

-1/2 avocado, diced

-2/3 cup salsa

-1/2 cup ranch dressing

-1 cup cheddar cheese

-sour cream

-chopped olives (optional)

 

Instructions:

Place the chicken parts, broth, and taco filling spices into a slow cooker and cook on low until the chicken falls apart easily.  I usually let it cook for around 7-8 hours.  If you don’t have time to wait for the slow cooker, feel free to use another method!

Toss the lettuce, green pepper, cucumber, tomatoes, onion and avocado together in a large salad bowl.  In a separate bowl mix together the salsa and ranch dressing.  Toss the salad with the salsa/ranch dressing until evenly coated and place on individual plates.  Top with chicken taco filling and garnish with cheese, sour cream and olives if desired.

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