Chicken Tacos with Apple and Pecans

by Michelle on May 16, 2011

For the last two years I just can’t seem to eat enough apples. I’m not sure if there have been extraordinary harvests or maybe I am just going through a taste phase! I eat one or two apples every day and try to cook with them as much as possible and sometimes just sauté slices of apples as a side dish and we really enjoy it!

The below taco is mine with an extra dose of toasted pecans!

And I particularly like chicken with apple and about a month ago I thought about making a Chicken and Apple Taco. So I made just enough for me for lunch one day and it was so good, I made them again for dinner a few days later and even Mr. Tastebuds enjoyed them.

Chicken Taco with Apples and Pecans

Dressing:
1/4 c. Mayonnaise
1/4 Sour Cream)
1 TBL Dijon Mustard
1 TBL Lemon Juice
2 tsp Honey
3 Green Onions, chopped
4 TBL Buttermilk
Freshly Ground Pepper

Taco:
2 chicken breasts, skinless and deboned or you can use leftover chicken
1 TBL Olive Oil
Flour tortillas
1 head of Romaine Lettuce
3/4 cup pecans, chopped and toasted
1 tsp olive oil
1 Granny Smith Apple, diced
1 Macintosh Apple, diced

To sauté the chicken: In a small saute pan, heat about 1 TBL Olive Oil. When oil is warm add the chicken breasts and sauté, turning once, until the juices run clear when pierced with a fork. Set aside and drain on paper towels. When chicken has cooled, tear into bite-sized pieces.

To Toast the Pecans: In a small frying pan over medium low heat 1 tsp olive oil. When Oil is warm add the Pecans. Just toast until the Pecans turn a slightly darker color. These burn easily so be careful. Remove the Pecans and set aside to cool.

For the Dressing: In a small bowl combine Mayonnaise, Sour Cream, Mustard, Lemon Juice, Honey, Green Onions, Buttermilk, Salt and Pepper. Cover and refrigerate for at least an hour.

For the Taco Filling: In a large bowl break up lettuce and add the chicken and apples. Drizzle with the dressing and toss well. Warm the tortillas over an open flame either on your gas range or a exterior grill. Fill the tortilla with the salad and chicken mix and sprinkle with pecans. Serve.

AllRightsReserved@BigBlackDog

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