Chicken Salad Tacos

Servings

Serving size

3 tacos

COOKING TIME

30 minutes (does not include chilling time)

This recipe can easily be multiplied and leftover filling will keep for 48 hours. (The avocado will get a little brown but it will still be OK.)

Ingredients

1 Large Red bell peppers

8 ounces Boneless, skinless chicken thighs

1 tsp. Chili powder

1 tsp.. Smoked paprika

1/4 tsp.. Ground cumin

1/8 tsp. Cayenne pepper

1/4 tsp. Salt

1 medium Avocados, raw (peeled and diced)

2 large Green onions (thinly sliced crosswise)

6 tortilla, medium (approx 6 inch dia) Corn tortillas (soft or crispy - your choice)

1 Tbsp. Coriander (cilantro) leaves, raw

Instructions

Preheat the oven to 350°F.

Place the pepper in the oven and roast, turning frequently, until it begins to blister on all sides.

Place the chicken thighs in a separate pan and place in the oven. Roast for about 12 to 15 minutes.

When the pepper is done, remove it from the oven and place in a brown paper bag, folding over the top.

Allow the pepper to cool for 10 minutes.

After the pepper is cool, peel and seed it and cut into 1/2 inch squares.

Once cooked, let the chicken cool and cut into 1/4 inch dice.

Place the diced chicken thighs in a bowl with the chili powder, paprika, cumin, cayenne pepper, salt, and avocado.

Chill well.

Serve the salad in the tortillas topped with the green onions and cilantro.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the tortillas or taco shells are gluten-free.

Sodium

This is a low sodium recipe.

Recipe Notes

Boneless, skinless chicken thighs are an amazing ingredient. Savory and full of great umami flavor, they are also super inexpensive. Not all chicken has to be chicken breasts, and the chicken thighs are perfect for this chicken salad (which doesn’t have to be served in a taco).

The combination of the roasted red pepper and avocado make for a rich and creamy dressing: these are terrific tacos. The best part? Whole grains, great quality veggies, high quality fats and lean meat – more points for your Mediterranean Diet Score.

"Tacos are like what the voices of a hundred angels singing Bob Dylan while sitting on rainbows and playing banjos would taste like if that sound were edible."

Isabel Quintero