ROASTED CHICKEN SALAD RECIPE

ROASTED CHICKEN SALAD RECIPE

Create A Delicious Salad And Taco Feast For The Whole Family

Fancy a delicious and nutritious meal, but don’t know where to start? Fear not! This guide will help you create a Mexican-inspired dish, using two recipes – one for a shredded chicken kale caesar salad with parmesan crisps, and one for Navaho tacos – for your next family dinner.

Ingredients You’ll Need

Before you can begin, you’ll need to gather the ingredients together. Here’s what you’ll need to make the shredded chicken kale caesar salad with parmesan crisps, as well as the Navaho tacos.

Shredded Chicken Kale Caesar Salad with Parmesan Crisps

– 4 chicken breasts
– 1/2 cup shredded Parmesan cheese
– 1 head of kale, chopped
– 1/4 cup olive oil
– 2 cloves of garlic, minced
– 2 tablespoons red wine vinegar
– 2 tablespoons Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste

Navaho Tacos

– 2 cups cooked, shredded chicken
– 1/2 cup canned black beans, drained and rinsed
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup red onion, diced
– 1/4 cup cilantro, chopped
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon red pepper flakes
– 6 corn tortillas
– Salt and pepper to taste

How To Make Your Meal

Now that you have all your ingredients, it’s time to get cooking! Here’s what you need to do:

Shredded Chicken Kale Caesar Salad with Parmesan Crisps

1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Place your chicken breasts on the baking sheet and season with salt and pepper. Bake for 25 minutes or until the chicken is cooked through.
3. Meanwhile, place your Parmesan cheese on a separate baking sheet. Bake for 6-8 minutes or until the cheese is crispy. Allow to cool before breaking into smaller pieces.
4. In a large bowl, whisk together olive oil, garlic, red wine vinegar, Dijon mustard, honey and season with salt and pepper. Taste and adjust seasoning as needed.
5. Add the kale, shredded chicken and Parmesan crisps to the bowl and mix together until everything is evenly covered in the dressing.
6. Serve immediately, or chill in the refrigerator for later.

Navaho Tacos

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the chicken, black beans, corn kernels, red onion, cilantro, olive oil, lime juice, chili powder, cumin powder, garlic powder, and red pepper flakes. Season with salt and pepper to taste.
3. Place your tortillas on the baking sheet. Evenly divide the chicken mixture between the tortillas and fold them in half. Bake for 10-12 minutes or until the tortillas are golden and crisp.
4. Serve the Navaho tacos with some sour cream or Greek yogurt, and your shredded chicken kale caesar salad with parmesan crisps, for the ultimate family dinner.

Frequently Asked Questions

How much time will it take to make this meal?

If you have all the ingredients ready, this meal should take around 45 minutes to make.

Can I use store-bought tortillas for the Navaho tacos instead?

Sure! You can use store-bought corn tortillas for the Navaho tacos instead, if you prefer.

Create a delicious and nutritious

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Shredded Chicken Kale Caesar Salad With Parmesan Crisps – Table For Two

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Easy Roast Chicken Recipe – WonkyWonderful

ROASTED CHICKEN SALAD RECIPE

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Navaho Tacos | Indian Taco Recipes, Fried Bread Recipe, Navajo Tacos

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