Wednesday, January 11, 2012

Easy Chicken Tacos and Black Bean Salad

This healthy taco dish is not only easy to make, but so flavorful. I don't really call this cooking, but after making this over the holidays I realized it was something everyone can make when you are short on time. My sister raved about it and asked why I hadn't told her about it sooner. So here is my no brainer chicken tacos! You can use the leftover chicken for quesadillas, soup, breakfast tacos....etc. Serve with black bean salad. Recipe is below. Enjoy!


5-6 boneless, skinless chicken breast
1 package taco seasoning
1 can chicken broth

Put broth and seasoning in crock-pot and mix until combined. Rinse and trim fat off of the chicken. Place in the crock-pot with seasoned broth and cook on low for 4-6 hours until chicken falls apart easily. Remove chicken and shred with two forks. How easy is that! Heat up corn tortillas, flour tortillas, or hard shell taco's and serve with desired toppings. I love chopped tomatoes, avocado, cheese, and cilantro, but you can use anything.

Black Bean Salad

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1 red pepper, chopped
1/2 small red onion chopped
3 cloves garlic, minced
1/4 cup chopped cilantro
1/4 cup extra virgin olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
salt and pepper to taste

In a small bowl add all ingredients together and toss well. Best if refrigerated an hour before serving.

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