Taco Salad with Shredded Chicken | Ann Shippy MD
frittata egg dish paleo breakfast
Create-Your-Own Frittata
gut biome, microbiome, probiotics, gut health
Controlling Cravings: Are You the Hand or the Puppet?
Show all

Taco Salad with Shredded Chicken

Shredded chicken is so easy and fast in the pressure cooker (Instant Pot) that you can make it a standard part of a simple weekly food prep routine for many different meals. Adding satiating healthy fats, crunchy and colorful veggies, plus a hint of heat means you have all you need for a serious taco craving!

Ingredients:

  • 3 lb. Chicken Breasts, whole
  • ½ cup Salsa
  • ¼ cup Pickled Jalapeño Juice
  • 2 cloves Garlic, fresh-pressed
  • Seasoning: Paleo Pink Powder, or Salt and Pepper, Cumin, Chili Powder, Coriander, Paprika

—————

  • Mixed Greens, torn
  • Cilantro, torn
  • Dairy-free Ranch Dressing (such as Primal Kitchen)
  • Hot Sauce (such as Yellowbird)
  • 1 Lime, zest & juice

—————

  • 1 large Avocado, cut into bite size pieces
  • 5 Radish, halved & sliced thinly
  • 1 cup Red, Yellow & Orange Peppers, cut into bite size pieces
  • ¼ cup Red Onion, shaved

—————

  • Picked Jalapenos, chopped
  • Dairy-free Shredded Cheese (Such as Daiya)
  • Optional:
    • Plantain Chips, crushed
    • Pumpkin Seeds, toasted
    • Black Beans, rinsed

Prep:

  • Place chicken breasts in Instant Pot or Crockpot Pressure Cooker and top with salsa, jalapeno juice, spices and garlic. Flip & shake chicken to stir.
  • Mix desired amount of Ranch dressing with Hot Sauce, Lime juice & zest. Stir & set aside.
  • Chop vegetables. (Shippy Chef Tip:  Use a mandolin slicer to cut radish, peppers, and onions to even thickness. It’s so fast and easy, but remember that safety is key!)
  • Toast Pumpkin Seeds.
  • Tear Mixed Greens & Cilantro, place in mixing bowl.

Cook:

  • Set InstantPot or Crockpot Pressure Cooker to 15 minutes cook time. With InstantPot, use 5-10 minute natural release. With Crockpot Pressure Cooker, the poultry button is a 15-minute cook time.
  • Shred chicken with 2 large forks, keep in reserved juices.

Plate:

  • Toss Greens, Radish, Peppers & Onion with Dressing. Add to plate or bowl.
  • Add Shredded Chicken, Avocado, Pickled Jalapeno, “Cheese” & Optional Toppings.
  • Admire your nutritious meal, express gratitude & enjoy!

Store:

  • Save leftover shredded chicken in glass air-tight container with reserved juices.
  • Save extra chopped vegetables, sans avocado, with leftover greens in air-tight container.
  • Save leftover dressing in small, separate container.

Refresh:

  • Opt for leftover holiday turkey in place of Shredded Chicken.
  • Add roasted & cooled vegetables with Mexican Seasoning such as green pepper, poblano, zucchini, yellow squash or other squashes.
  • Add fresh tomato or pico de gallo!
  • Arrange into grain-free tortillas, such as Siete, for shredded meat tacos.

Comments

comments