Recipe in Caption

• จำนวนที่เสิร์ฟ: Serves 6
• เวลารวม: 25 minutes

ส่วนผสม

For the Chicken:

3 chicken breasts

1 c chicken broth

2 tsp taco seasoning

1 tsp garlic powder

Salt and pepper

For the Salad:

½ green cabbage, chopped

2 red bell peppers, chopped

1 hothouse cucumber, chopped

½ red onion, chopped

10 oz frozen corn, thawed

2 cans black beans, drained and rinsed

½ c cilantro, chopped (optional)

Tortilla chips, for topping (I used Late July Jalapeno Lime chips, and I loved that!)

For the Dressing:

1 c Greek yogurt

1 lime

¼ c olive oil

4-5 drops of liquid smoke

2 tsp apple cider vinegar

2 tbsp taco seasoning

¼ tsp smoked paprika

วิธีทำ

In an instant pot/pressure cooker, combine the ingredients for the chicken. Cook at high pressure for 10 minutes (if the chicken is frozen, do 15 minutes).

I highly recommend using a veggie chopper to make your salad, it’s so much better when everything is chopped small and equal size! Toss together all the ingredients for the salad. For meal prep, store the tortilla chips and dressing separate.

Whisk together the ingredients for the salad.

Serve each salad with dressing and crushed up tortilla chips.