Chicken Salad Taco

How to make Chicken Salad Taco Recipe

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
1 stalk celery, chopped
½ cup diced onion
4 Tablespoons mayonnaise
4 teaspoons mustard
2 teaspoons Classic Taco Seasoning (page 170)
4 teaspoons relish
1 teaspoon celery salt
Cracked black pepper to taste
1-2 pieces lettuce per taco
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Combine all remaining ingredients except lettuce and tortillas to medium mixing bowl with chicken and mix thoroughly.

Cover a tortilla with lettuce and top with chicken salad.

Chicken Salad Taco