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Chicken Taco Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Yield: 4 taco salads (3 points per taco salad for blue and purple, 4 points for green)

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Ingredients
  • 1 lb. boneless, skinless chicken breast
  • 14.5 oz. petite diced tomatoes with chilies
  • 1/2 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teasoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 4 Ole Xtreme High Fiber Tortillas
  • Lettuce
  • 1/2 cup reduced-fat Mexican cheese, shredded
Instructions
For the Instant Pot:

  1. Preheat oven to 350 degrees F. (This is for the tortilla bowls)

  2. Add the chicken, petite diced tomatoes with chilies, chicken broth, chili powder, onion powder, garlic powder, cumin, oregano and salt to the Instant Pot.

  3. Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.

  4. While the chicken is cooking add the tortillas to a taco shell mold and put in the oven for 15 minutes.

  5. When the time is up for the chicken let the pressure manually release for 10 minutes, then release the pressure and remove the lid. Shred the chicken with two forks.

  6. Place lettuce in the bowls, then add the chicken and cheese.

For the slow cooker:

  1. Add the chicken, petite diced tomatoes with chilies, chicken broth, chili powder, onion powder, garlic powder, cumin, oregano and salt to the slow cooker. Cook on low for 4 hours.

  2. Preheat the oven to 350 degrees F. when the chicken is almost done cooking. Add the tortillas to a taco shell mold and put in the oven for 15 minutes.

  3. Shred the chicken with two forks.

  4. Place lettuce in the bowls, then add the chicken and cheese.