One of my favorite quick and easy dinner recipes is a basic chicken salad. Not a lot of thought or hard work but still tasty and filling. So the other day I was hungry for a good chicken salad but wanted to do something other than my standard grilled chicken on top. That’s when I thought of making a delicious Mexican taco salad.
I came across this flavorful shredded Mexican chicken recipe and was pleased to see that I already had all of the ingredients. Figuring it must be fate, I whipped up this Mexican chicken in no time.
This shredded chicken ends up nice and moist with a delicious spicy tomato flavor. And it worked perfectly on my crisp summer taco salad. My husband even made a sandwich out of the leftovers for his lunch the next day.
Mexican Shredded Chicken
from Stephanie Cooks
2 boneless, skinless chicken breasts
4oz can tomato sauce
¼ cup salsa
2 tablespoons of homemade taco seasoning mix (or 1 packet of store bought)
1 teaspoon cumin
2 garlic cloves (minced)
1 teaspoon chili powder
hot sauce (to taste)
1. Mix all of the ingredients, besides the chicken, together in a medium pot. Bury the chicken into the saucy mix. Cover with a lid and simmer for 2o minutes or until chicken becomes fork tender.
2. Pull chicken breasts apart into a nice shredded consistency. Continue cooking for another 10 – 15 minutes. Serve in taco shells or on taco salads.