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Pulled Chicken Tacos with Olive Salsa
Recipes
Pulled Chicken Tacos with Olive Salsa
8 servings
25 minutes total
Ingredients
  • 1 (6 oz) can pitted green olives
  • 1 small white onion
  • 1 large ripe tomato
  • ¼ bunch fresh Italian parsley
  • 2 tablespoons fresh mint
  • 1 lemon, for zest/juice
  • 1 teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 cups mini sweet pepper rings
  • 3 cups pulled Lemon-Coriander Roasted Chicken (with 1 ½ cups sauce)
  • 8 small flour tortillas
  • 4 oz crumbled feta cheese
Steps
  1. Drain olives, then chop. Chop onion (½ cup), tomato (1 cup), parsley (¼ cup), and mint. Zest lemon (2 teaspoons) and squeeze for juice (2 tablespoons). Combine in bowl: olives, onions, tomatoes, garlic, parsley, mint, lemon juice and zest, and salt.
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil and pepper rings in pan; cook 2–3 minutes or until slightly tender. Add chicken to pan; simmer 3–4 minutes, stirring occasionally, until 165°F.
  3. Warm tortillas following package instructions. Lay tortillas on flat surface; top each with ⅓ cup chicken mixture and even amounts olive salsa and cheese. Serve.

Amount per ⅛ recipe serving: Calories 400, Total Fat 21g, Sat Fat 7g, Trans Fat 0g, Chol 80mg, Sodium 750mg, Total Carb 23g, Fiber 1g, Sugars 2g, Protein 29g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%