Cooked - Tracy’s Mexican Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tracy’s Mexican Chicken Salad

1.0

24 Tostada Shells

4 Chicken Breast (raw or frozen)

1 cup Mayonnaise

½ cup Sour Cream

½ cup shakeable Cotija or Parmesan cheese

1 can Green Chiles

1 bunch Cilantro (finely chopped)

½ bunch Green Onion (thinly sliced)

¼ to ½ Red Onion (finely diced)

3 Limes (for dressing & topping)

2+ Jalapeños (for topping)

2+ Avocados (for topping)

Tajin (for topping)

Hot Sauce (for topping)

Garlic Powder

Cayenne Powder

Paprika Powder

Salt & Black Pepper

Chicken Bouillon Powder

Add 1 inch of water to crockpot. Season with 2 tbsp chicken bouillon powder, 1 tbsp garlic powder, ½ tbsp paprika, ½ tbsp cayenne, salt, and pepper.
Place chicken in crockpot. Add water to reach halfway up chicken breast. Season exposed chicken with same seasonings (light dusting)
Cook on high 4-6hrs (raw: 3.5hrs, frozen: 5hrs). Remove chicken when it falls apart easily with a fork.
Place cooked chicken in bowl and shred finely. Cut shredded chicken into small pieces using kitchen shears. Mix in green chiles.
Make sauce: Combine mayonnaise, sour cream, zest, and juice of 1 lime. Add cheese, ½ TBSP of garlic powder, ¼ TBSP of paprika and a good shake of black pepper and cayenne. Mix well. Adjust to preferred taste. Chill sauce.
Mix cooled chicken with sauce, cilantro, green onion, and red onion. Refrigerate 30mins.
Serve on tostadas with toppings: jalapeño, avocado, Tajin, hot sauce, and lime.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 31 weeks ago

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