To make this, I used about 3 pounds of boneless-skinless chicken breasts to get enough portions for Steve and I, to last until Saturday. (4- 4oz and 3- 8oz) I always poach the breasts untrimmed and just pick through them after they’ve cooked and cooled, while I’m pulling apart the chicken. I find that most of the fat cooks off and you’ll actually yield more chicken than if you were to pre-trim them. The chicken will weigh less after cooking, so if you plan on weighing out your portions, make sure you cook a little more than the final number needed, like I did.
Begin by placing chicken in a pot with cold water, making sure the water comes just above the chicken. I tossed in a couple peeled garlic cloves for some added flavor, no need to chop them! Place on stove, over medium-high heat until it comes to a boil, then lowering the heat to a simmer. You don’t want to
boil the chicken! Cooking the chicken over too high of heat will make it tough. Yuck! The thickness of your chicken will determine how long it will cook for. I’d say anywhere from 15-20 minutes. Remember, the chicken will continue to cook while it’s cooling.
Poaching is a great, healthy way to cook chicken and add flavor by using herbs and spices in the cooking liquid. Some even choose to poach in broth or stock.
While the chicken is cooking and cooling, you’ll want to prep your veggies for the salad. You’ll need:
1 Cup thinly sliced peppers (red, yellow, green- the choice is yours!)
1/2 Cup chopped pickled jalapenos
1/2 Cup chopped scallions
1/4 Cup chopped cilantro
1/2 Packet low or no sodium taco seasoning
In a large mixing bowl, add the taco seasoning with 1/4 Cup water; stir to incorporate. Next, mix in the chopped veggies and cilantro. Once the chicken is completely cooled, you’ll want to begin pulling it apart into bite sized shreds.
Once shredded, add to mix and fold in. And Voila! A healthy Chicken Taco Salad; delicious served warm or cold!