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Tex-nawlin’s Chicken Salad Tacos

Seafood Sauces Appetizer,Entrée Mexican Poultry
  • 6 oz Chili lime marinated chicken breast, grilled, chilled, diced*
  • 2 tbsp Ken's Remoulade Sauce
  • 2 tsp Shallot, finely diced
  • 2 tbsp Celery, diced
  • 2 tsp Fresh cilantro, chopped
  • 1 tsp Jalapeno, finely diced
  • 1 tsp Almond slices, toasted
  • 3 Mini taco shells, crispy
  • 3 pinches Micro greens
  • 2 Lime wedges
  • 2 oz Pico de gallo
  • 1.  Combine chicken, Ken’s Remoulade Sauce, shallots, celery, cilantro, jalapeno, and almonds in a bowl. Mix together to form a salad.
  • 2.  -Divide chicken salad among the 3 mini taco shells.
  • 3.  -Serve chilled in taco shells, garnished with micro greens, lime wedges, and pico de gallo.
  • 4.  *For chicken prep, marinate a 6-oz. chicken breast in 2 tablespoons of Ken’s Chili Lime Dressing mixed with 1 tablespoon fresh chopped cilantro. Marinate at least 1 hour, then grill and dice.

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