How to shred cooked chicken?

There are three main methods for shredding chicken; the first two can be used with bone-in or boneless; the third one works only with boneless cuts: 1. Use your hands . I prefer this method, pulling the chicken apart into thin strips, and then tearing the longer strips into smaller pieces. Note that for this method, the chicken has to be cooled. 2. Use two forks . With still-warm cooked chicken, use two forks. Hold one fork in each hand and place them, back to back, into the chicken; pull in opposite directions to shred. 3. Use an electric mixer. Break the chicken into chunks and place in the bowl of a stand mixer. Using the paddle attachment, mix on low speed until the desired consistency.

How to tell if your avocado is ripe?

A ripe avocado yields to gentle pressure but is still a bit firm. If your avocado is ready before you are, just place it in the fridge where it will keep for a few days.

Shredded Chicken Taco Salad - A Well Seasoned Kitchen

Ingredients

Scale

Creamy Avocado Dressing

2 large ripe avocados, pitted
3/4 cup plain Greek yogurt (I use nonfat)
3 tablespoons freshly squeezed lime juice
1 large garlic clove, minced
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon ground cumin
Dash Tabasco sauce

Shredded Chicken Taco Salad

4 cups shredded lettuce (a 4.5 ounce package)
2 cups shredded (or chopped) cooked chicken – around 12 to 14 ounces uncooked
2 cups chopped fresh tomatoes, seeded if desired
1 cup sliced ripe black olives
1/2 cup chopped green onions – white, light green, and some of the dark green portion (3 to 5 onions, depending on size)
Kosher salt
Fresh ground pepper
2 cups shredded cheese, all sharp Cheddar or a mixture of cheddar and Monterey jack (called Cheddar Jack)
2 to 4 tablespoons crushed tortilla chips

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Instructions

Creamy Avocado Dressing

Scoop avocado flesh into a food processor and purée until smooth.
Add yogurt, lime juice, garlic, chili powder, salt, cumin, and Tabasco sauce; blend until well mixed and few to no lumps remain.
Taste and season with additional salt if needed.
Cover and chill until assembling salad.

Shredded Chicken Taco Salad

In a deep 3 or 4-quart glass bowl or trifle dish, layer the first 5 salad ingredients in this order, very lightly sprinkling each layer with salt and pepper: lettuce, chicken, tomato, olives, and onions.
Spoon avocado dressing over top of onions. Using a spatula, smooth into an even layer. Sprinkle cheese over top of dressing.
Cover and chill for at least 1 hour, or overnight.
Before serving, bring to room temperature and sprinkle crushed tortilla chips over the top.

Notes

Note on chicken: I recommend seasoning raw chicken with taco seasoning and sautéing in vegetable or olive oil for use in this recipe.

Serving Suggestions: Here are some other options for serving this Taco Chicken Salad:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: Main dish salads
Method: No bake
Cuisine: Tex-Mex

Nutrition

Serving Size: 1
Calories: 660
Sugar: 3.5 g
Sodium: 702.6 mg
Fat: 22.7 g
Saturated Fat: 10.8 g
Trans Fat: 0.1 g
Carbohydrates: 24.7 g
Fiber: 7 g
Protein: 86.5 g
Cholesterol: 259.1 mg