Chicken Tinga Taco Salad Bowl
Serves: 4
Prep Time: About 1.5 hours
Ingredients
1 1/4 pounds chicken breast
2 poblano peppers, sliced into strips
1/2 of a yellow onion, sliced
Frontera Grill’s Chicken Tinga Slow Cook Sauce
1 head iceberg lettuce, shredded
4oz shredded cheese
1 cup pico de gallo (or tomatoes)
Sour cream or chipotle ranch dressing for dressing (optional)
Hot sauce (optional)
Instructions
This recipe is very similar to the Ground Beef Taco Salad Bowl I posted a couple weeks ago, except it swaps beef for chicken!
Preheat oven to 350 degrees F. In the bottom of a Dutch oven, layer sliced onions and peppers, then place chicken breasts on top. Pour pouch of chicken tinga slow cook sauce all over top. Cover and cook for one hour in the oven. (Alternatively, you could follow the directions for slow cooking this on the back of the pouch; but I omit the potatoes and the extra water.)
While the chicken is cooking, you can prepare and measure the rest of your ingredients. Divide the lettuce, shredded cheese, and pico de gallo equally into four separate meal prep containers. I aim for about 2 cups of iceberg, 1 oz of shredded cheese, and 1/4 cup pico de gallo in each container. You can cover and refrigerate these while you wait for the chicken to finish cooking.
When the chicken finishes, shred it in the Dutch oven. Keep in there and stir it up periodically while you are shredding so it starts to soak up all the sauce. If you feel like the sauce is too thin for your liking, place the Dutch oven on a burner and turn the burner on, and add about a tablespoon of tomato paste. Stir regularly while heating over medium heat to cook off some of the liquid, and reduce it to thicken it. When finished, divide the chicken equally into four separate meal prep containers and refrigerate.
When it’s time to eat, reheat the chicken in the microwave for about 1m 30s. or 2m. Add the chicken to your dressed salad, stir up, and enjoy!
Serves: 4
Prep Time: About 1.5 hours
Ingredients
1 1/4 pounds chicken breast
2 poblano peppers, sliced into strips
1/2 of a yellow onion, sliced
Frontera Grill’s Chicken Tinga Slow Cook Sauce
1 head iceberg lettuce, shredded
4oz shredded cheese
1 cup pico de gallo (or tomatoes)
Sour cream or chipotle ranch dressing for dressing (optional)
Hot sauce (optional)
Instructions
This recipe is very similar to the Ground Beef Taco Salad Bowl I posted a couple weeks ago, except it swaps beef for chicken!
Preheat oven to 350 degrees F. In the bottom of a Dutch oven, layer sliced onions and peppers, then place chicken breasts on top. Pour pouch of chicken tinga slow cook sauce all over top. Cover and cook for one hour in the oven. (Alternatively, you could follow the directions for slow cooking this on the back of the pouch; but I omit the potatoes and the extra water.)
While the chicken is cooking, you can prepare and measure the rest of your ingredients. Divide the lettuce, shredded cheese, and pico de gallo equally into four separate meal prep containers. I aim for about 2 cups of iceberg, 1 oz of shredded cheese, and 1/4 cup pico de gallo in each container. You can cover and refrigerate these while you wait for the chicken to finish cooking.
When the chicken finishes, shred it in the Dutch oven. Keep in there and stir it up periodically while you are shredding so it starts to soak up all the sauce. If you feel like the sauce is too thin for your liking, place the Dutch oven on a burner and turn the burner on, and add about a tablespoon of tomato paste. Stir regularly while heating over medium heat to cook off some of the liquid, and reduce it to thicken it. When finished, divide the chicken equally into four separate meal prep containers and refrigerate.
When it’s time to eat, reheat the chicken in the microwave for about 1m 30s. or 2m. Add the chicken to your dressed salad, stir up, and enjoy!