Pulled Chicken Taco Bar


By Dane Feldman

Photos by Dane Feldman.

In the tri-state area, warmer weather is at last beginning to show itself. For those of us in this region who have dealt with an extra-lengthy winter filled with blustering winds and frigid temperatures, this long-awaited spring weather has us feeling a tad antsy.

I know plenty of you would rather spend more time outside than slaving over a stove, and I hear that loud and clear. With that in mind, this taco bar is meant to be a simpler, smaller amount of cooking and more “fixing” when it comes to getting dinner on the table.

The chicken should be cooked at home and the guacamole and salsas should be made fresh, but you can find refried black beans from a store like Trader Joe’s that are free of guilt. You’ll need to heat up the beans in a small pot, but that’s a small price to pay for such a solid addition to your taco bar.

Serves 3-4.

What you’ll need for the chicken:
1 1/2 lbs chicken breast, rinsed and trimmed
4 cups water
1 tsp poultry seasoning
1 tsp adobo seasoning
1 tsp garlic, minced
1 tsp Florida seasoned pepper

Heat the water, seasoning, and garlic in a small pot. Add the chicken and bring to a boil.

Then, let simmer on low heat until chicken is cooked through. Use two forks to pull the chicken apart and place the pulled chicken in a bowl to serve.

What you’ll need for the guacamole:
1 1/2 avocados
2 tbsp Greek yogurt
1/4 cup onion, diced
Juice of 1/2 lime

In a bowl, mash the avocado with a fork. Mix in the yogurt, lime juice, and onion to serve.

What you’ll need for the taco fixings:
9-12 taco shells
3 large leaves romaine, shredded
1 jalapeno pepper, sliced
Black beans, refried
Salsa verde
Tomatillo salsa
Plain nonfat greek yogurt
Mexican cheese, shredded

Place each of the above items in a separate bowl to serve on your dining room table or in your designated bar area.

Let everyone pick and choose what they want in their tacos. This is the best part because you can please all of your guests (or your family) by giving them options and freedom to eat what they want to eat. Personally, I like to mix and match so that each taco is different.