Tacos and salad, two words that rarely go together, right?
I’m obviously in a Quarantine state of mind so today’s recipe is my take on a simple Chicken Salad but with my own twist… a taco twist. This recipe can be eaten over lettuce, by its own with some crackers, as a sandwich or my favorite… as a TACO, yeah baby.
Simple, quick and meal-prep friendly. Here we go.
INGREDIENTS
1 cup of small diced carrots.
1 cup of small diced celery.
1 cup of small diced red onion.
1 tsp chili flakes (I’m using Aleppo Pepper).
1 tsp kosher or pink salt.
1 tsp black ground pepper.
1 tbsp white wine vinegar (any vinegar will do).
1 tbsp Avocado mayonnaise or Greek yogurt.
1 tbsp yellow mustard or Dijon.
2 lb. of chicken thighs (you can choose your favorite chicken cut).
PROCEDURE
Poach your chicken in a large pot with water. You can season the water with a piece of onion and some bay leaves, this is optional.
While chicken cooks, add 1 tsp of olive oil to a large frying pan and cook carrots, celery and half of the celery in medium heat for just about 10 minutes. You want the vegetables half cooked; you want them to keep their crunchiness.
Once your chicken is cooked, use either your hands or a hand mixer to shred it, carefully.
Use a large bowl to add the shredded chicken, cooked veggies, the rest of the celery and rest of ingredients, mix together until well combined.
I’m telling you; you want this served as tacos with some avocado and the hot sauce of your preference. Perfect for a quick Taco-Tuesday.
Be safe! See you soon.