Chicken Street Tacos with Rainbow Salad

Chicken Street Tacos with Rainbow Salad


1 cup chicken broth
2 tablespoons reduced-sodium taco seasoning
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon ground ginger
1 package (about 1½ pounds) boneless, skinless chicken breast halves

1 bag (12 ounces) rainbow salad mix
3 tablespoons sliced green onion
¼ cup Dierbergs canola oil
¼ cup fresh lime juice
¼ cup chopped fresh cilantro
1 tablespoon honey
2 teaspoons Dijon mustard
½ teaspoon garlic powder

12 to 16 corn tortillas
Crumbled queso fresco or feta cheese


FOR TACOS  Combine broth and seasonings in 4-quart slow cooker. Add chicken; cook until chicken is tender, about 5 to 7 hours on low heat setting, or 3 to 4 hours on high heat setting.

Place salad mix and green onion in large bowl.

In 2-cup glass measure, whisk together oil, lime juice, cilantro, honey, mustard, and garlic powder until well mixed. Pour over salad; toss until well mixed.

Cover and chill 1 to 2 hours to develop flavors.

  Remove chicken; cover and let stand 5 minutes. Use two forks to shred chicken. Return shredded chicken along with any accumulated juices to slow cooker.

Wrap tortillas in large piece of foil; heat in 350°F. oven until warmed, about 10 to 15 minutes.

Place shredded chicken in center of 2 tortillas stacked on top of each other; top with Rainbow Salad and queso fresco.

Servings: 4
Serving Size: Per serving with ¼ cup Rainbow Salad

Per Serving
Calories: 237
Cholesterol: 63 mg
Fat: 7 g
Sodium: 281 mg
Carbohydrates: 21 g
Protein: 22 g
Fiber: 3 g