SOFT CHICKEN TACOS
- 1 pack of boneless skinless chicken breast (5-6)
- Olive oil
- Pineapple Head Seasoning by Dizzy Pig
- 1 head of lettuce (thinly chopped)
- 1 sweet onion (finely diced)
- 1 red bell pepper (finely diced)
- 1 20oz can of pineapple tidbits
- 2 limes
- 1 Bottle Guacamole Salsa or homemade Guacamole
- 8” soft flour tortillas
Heat your grill to 350 degrees.
Rinse the chicken under cold water and pat dry with paper towels.
Coat the chicken lightly with olive oil and then cover thoroughly with the Pineapple Head Seasoning. Place the breasts on your grill, which should be set up for indirect cooking.
They will cook for about 45 minutes, but check temperature with an instant read thermometer after 30 minutes. Continue to cook until the internal temperature is 165 degrees. Remove and dice up the chicken into small pieces. Place into a container where the chicken will stay warm. I use a small crock pot set on a warm setting.
This will allow you to make individual tacos for each of your guest.
While the chicken is cooking, combine the onion, bell pepper, and pineapple into a covered bowl. Place into the refrigerator to marinate while the chicken cooks.
When the meat is done, combine the lettuce and marinated vegetables thoroughly in a large bowl. Juice with the two limes and mix again.
Serve: Place a soft taco onto a plate. Use tongs or spoon to place a layer of the chopped chicken onto the taco. Use a slotted spoon to place some of the lettuce salad onto the taco. Pour about two tablespoons of the guacamole salsa over the salad.
This will be a light but refreshing meal for these hot summer months.
Serve with bean dip and tortilla chips.
TL Stallings, Madison Fireplace & Patio