Chef notes
I created this recipe because I wanted to eat salad with some serious crunch, and I also wanted it to have a good amount of protein and be portable. This recipe checks all the boxes!
Technique tip: Using chicken thighs adds more flavor and the meat is tender; plus, it’s less expensive. You could use chicken breast, but it would make for a drier taco.
Swap option: For a vegetarian or vegan option, you could use mushrooms or tofu. You could also swap out the chicken for any protein you prefer. Salmon or shrimp would be amazing in these tacos.
Special equipment: A cast-iron pan is helpful for the cook on the chicken, but you need a nonstick for the tacos, so using a ceramic or nonstick for the entire cooking process is best.
Dining and Cooking