TEX MEX PULLED CHICKEN SALAD

TEX MEX PULLED CHICKEN SALAD


Pulled Chicken:

3 large raw boneless chicken breasts (about 2-2 ½ lbs.)

2 Tbs. olive oil

1, 15.5 oz. jar salsa

1 large onion, chopped

1 jalapeno pepper, chopped

8 large garlic cloves, chopped

1 large green bell pepper, chopped into 1” pieces

1 large orange bell pepper, chopped into 1” pieces

3 cups chicken stock

2 tsp. Dish off the Block Ragin’ Cajun spice mix (or your favorite Cajun blend)

1 tsp. cumin

1 cinnamon stick


Pico de Gallo:

1 pint grape tomatoes, cut in quarters

1 small onion, chopped

2 cloves garlic, minced

1 jalapeno, chopped

½ cup fresh cilantro leaves, chopped

Juice from 2 limes

1/3 cup olive oil

1 Tbs. sugar

½ tsp. salt

½ tsp. black pepper

½ tsp. cumin


Salad:

4 cups Romaine lettuce, chopped

1 cup cucumbers, chopped

1 cup shredded cheddar jack cheese

½ cup frozen corn, thawed

1, 10.5 oz. can black beans

1 avocado, peeled and sliced

2 cups tortilla chips

1 lime cut into wedges

Optional – 1/3 cup sour cream and Cotija cheese


Place all of the pulled chicken ingredients in a large Dutch oven or stock pot.  Bring to a boil, stirring occasionally.  Reduce heat to low and cook for 3 hours, uncovered.  Stir every so often and begin breaking up the chicken as it cooks down.  At the end of 3 hours, shred the chicken completely into the remaining broth with 2 forks.


To make the salad(s), layer the lettuce, cucumbers, pico de gallo, cheese, and corn on a large serving platter or in individual bowls.  Mix the black beans into the pulled chicken and place a mound on top of the salad (either hot or cold works).  Top with avocado slices and serve with tortilla chips (I like to crush them on top of the salad).  


Drizzle with the marinade from the pico de gallo and squeeze lime juice over the top.  Optional – dollop with sour cream and/or sprinkle with Cotija cheese.

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Chicken

Salad

Gluten-free

© 2020 by PAMELA GELSOMINI, LLC