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  5. Spicy Chicken Taco Salad

Spicy Chicken Taco Salad

  • Preparation Time
    Prep
    15 min.
  • Cooking Time
    Cook
    4 hrs.
  • Serves
    Serves
    4

Spicy Chicken Taco Salad

Ingredients

1 can red enchilada sauce (15oz)
½ cup Red Rooster Hot Sauce
1 pkg Southeastern Mills® Taco Seasoning Mix
2 lb boneless skinless chicken breasts
1 can pinto beans (15.5oz), drained and rinsed
4 taco salad shells
4 cup shredded lettuce
1 cup salsa
1 cup sour cream
2-3 cup Louisiana Brand Sliced Jalapeño Peppers

Directions

  • 1

    Add the enchilada sauce, Hot Sauce, and Seasoning Mix to the bowl of a large slow cooker, stir to combine. Add the chicken breast and cover with the lid. Cook the chicken on high for 4 hours or low for 8 hours.

  • 2

    Remove the lid from the slow cooker and using 2 forks, shred the chicken into bite-size pieces.

  • 3

    Divide the pinto beans equally and place in the bottom of the taco shells. Top each shell with 1-cup lettuce, a heaping spoonful of shredded chicken, salsa, sour cream and Jalapeño Peppers or any other preferred salad toppings.

  • 4

    Serve immediately.

Try this with the Smoky Chipotle Guacamole or the Spicy Homemade Guacamole. Also, delicious served with the Slow Cooker Refried Beans.

Recipe tags: Red Rooster Hot Sauce, moderate difficulty, lunch, other
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