Chicken Taco Salad

Chicken Taco SaladIf you’ve ever wondered what to do with the chicken meat leftover from cooking bone broth, here’s a super delicious way to use it–season the meat and use it on a chicken taco salad.   Top it with shredded cheese, guacamole, and salsa.  The meat left from cooking bone broth is not usually as flavorful as roasted chicken so it needs some kick to improve the flavor.  The salsa and guacamole really add a lot of flavor.

Here’s how I make my chicken taco salad:

Salad Ingredients

chicken meat left from making bone broth
fresh salad greens, local farmers market greens if available
cucumber, peeled and diced, preferably organic
shredded cheddar cheese, raw milk cheese if you can get it
guacamole (recipe below)
salsa, homemade or organic jarred (I use medium hot)

Guacamole Ingredients

1 avocado
1 small tomato, diced
sea salt (Celtic Sea Salt)
black pepper, freshly ground, organic
lime

Prepare the chicken

Combine the chicken with enough salsa to moisten.  I use a toaster oven to heat the chicken until warm, but a saucepan over low heat would work well.

Make the guacamole

While the chicken is heating, peel and remove the seed from the avocado.  Scoop out the flesh and mash with a fork.  Add the diced tomato (one small tomato per avocado), lime juice (about 1/3 to 1/2 of a lime or to taste), sea salt, and freshly ground black pepper.  Mix with a spoon.

Assemble the salad

Combine the salad greens and cucumber.  Top the salad greens with the warm chicken meat, the shredded cheese, then add the guacamole and additional salsa to taste.

This is one of our favorite ways to use and enjoy the chicken meat from making broth.

This post is shared on Monday Mania and Fat Tuesday.

This entry was posted in Health, Healthy Fats, Nutrition, Organic Food, Real Food, Recipes and tagged , , . Bookmark the permalink.

One Response to Chicken Taco Salad

  1. Pingback: Grass-fed Beef Tostadas with Guacamole | Real Food Houston

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