• 1 cup chicken broth
• 2 tablespoons reduced-sodium taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• ½ teaspoon ground ginger
• 1 package (about 1½ pounds) boneless, skinless chicken breast halves
• 1 bag (12 ounces) rainbow salad mix
• 3 tablespoons sliced green onion
• ¼ cup Dierbergs canola oil
• ¼ cup fresh lime juice
• ¼ cup chopped fresh cilantro
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• ½ teaspoon garlic powder
• 12 to 16 corn tortillas
• Crumbled queso fresco or feta cheese

FOR TACOS: Combine broth, taco seasoning, garlic powder, cumin, black pepper and ginger in 4-quart slow cooker. Add chicken; cook until chicken is tender, about 5 to 7 hours on low heat setting, or 3 to 4 hours on high heat setting.

 

FOR RAINBOW SALAD: Place salad mix and green onion in large bowl.

 

In 2-cup glass measure, whisk together oil, lime juice, cilantro, honey, mustard, and garlic powder until well mixed. Pour over salad; toss until well mixed.

 

Cover and chill 1 to 2 hours to develop flavors.

 

TO SERVE: Remove chicken; cover and let stand 5 minutes. Use two forks to shred chicken. Return shredded chicken along with any accumulated juices to slow cooker.

 

Wrap tortillas in large piece of foil; heat in 350°F. oven until warmed, about 10 to 15 minutes.

 

Place shredded chicken in center of 2 tortillas stacked on top of each other; top with Rainbow Salad and queso fresco.

Servings: 4
Serving Size: Per serving with ¼ cup Rainbow Salad

Per Serving
Calories: 237
Cholesterol: 63 mg
Fat: 7 g
Sodium: 281 mg
Carbohydrates: 21 g
Protein: 22 g
Fiber:
Saturated Fat: N/A