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Chicken Taco Salad




Source of Recipe


aolroots


List of Ingredients




1 lb. boneless, skinless chicken breast
2 c. chicken broth
3/4 t. salt
1/2 t. black pepper
3 c. shredded lettuce (iceberg or romaine works best)
1 can whole tomatoes, chopped into bite size pieces
1 can black beans, rinsed
1 large avocado, diced
1 c. finely chopped red onion
1 c. Monterey Jack or Cheddar cheese
3 T. apple cider vinegar
2 T. olive oil
1 bag of bite size tortilla chips





Recipe



Bring chicken broth and chicken to a boil. Reduce heat and simmer cooking chicken until white. Remove chicken and using a fork, tear into shreds.

Reserve 1/3 c. of the broth and tomato juice from canned tomatoes.

In a wide bowl, layer shredded lettuce, tomatoes, black beans, chicken and avocado. Scatter red onion and cheese on top.
In a small bowl, whisk together vinegar, olive oil, salt, pepper, chicken broth and tomato juice. Mix well. Drizzle over salad and serve.

Serve with bite size tortilla chips.



Makes 6 Servings.