Mexican Taco Salad

Chicken: 

700 grams boneless skinless chicken breast

 1 teaspoon salt

 1 1/2 teaspoons smoked paprika

 1 tablespoon mild chili powder

 1 cup fresh tomato salsa 

 1/4 cup (55 grams) chicken stock

Taco Shell:

4 large Flour Tortillas

Oil to brush on the tortillas

Taco Filling:

1 cup Refried Beans; heated

4 cups Lettuce; cleaned & chopped

1 cup Cheddar Cheese; shredded

½ cup Tomatoes; cored & chopped

½ cup Sweet Corn; Roasted

½ cup Sour Cream

½ cup Guacamole

Preheat crockpot on low. Season the chicken with salt, smoked paprika and chili powder. Add the salsa, chicken stock to the crockpot and mix well. Add the chicken breast and nestle in the sauce. Cook on low for 8 hours or on high for 4 hours. When done, use 2 forks to shred the chicken in the sauce.

Preheat oven to 190°C. Brush both sides of tortilla with vegetable oil. Press tortilla into an oven safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl. Place bowl on baking sheet. Bake on the lower rack of the oven for 15-20 minutes, until edges are browned.

Spread beans over the bottom of each tortilla bowl and top with the chicken, cheese, lettuce, tomatoes, corn, sour cream and guacamole.