Pulled Chicken Tacos with Chili Salsa

By ccavaletti

Ingredients

• 2 c shredded cooked chicken, such as store-bought rotisserie chicken
• 2 large tomatoes, cored and chopped
• 1 can (15.5 oz) kidney beans, drained and rinsed
• 1/4 c chopped cilantro
• 1/4 c fresh lime juice
• 1 Tbsp chili powder
• Salt
• 8 yellow corn taco shells, warmed
• 1/2 c sour cream
• 1 c (4 oz) sharp cheddar, shredded
• 4 scallions, thinly sliced

Details

Servings 4
Adapted from RACHAELRAYMAG.COM

Preparation

Step 1

In a large bowl, toss together the chicken, tomatoes, beans, cilantro, lime juice, chili powder and 1 tsp salt.

Using a slotted spoon, fill the taco shells with the chicken mixture.

Top each with sour cream. then sprinkle with cheese and scallions.

From Everyday with Rachael Ray, May 2013