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Recipes Nugget Markets Signature Recipes

Rotisserie Chicken Tacos with Balsamic Heirloom Tomato Pico De Gallo

Prep time
PT0
Cook time
PT0
Yield
Difficulty
1 out of 5 on the difficulty scale

Ingredients

  • 2 c. Rotisserie Chicken, shredded in pieces
  • 1 T. Butter + 1 T. Oil
  • 1 T. Garlic
  • ¼ c. Onions, chopped
  • Chicken broth, enough to moisten
  • Sprinkle of Cajun Seasoning or Seasoning Salt
  • Balsamic Tomato Pico De Gallo:
  • 1 c. Tomato (any type: Roma, Heirloom - Orange or Yellow etc.), seeded and ¼” diced
  • ¼ c. Onion, ¼” diced
  • Shot of Tabasco, to taste
  • chopped Cilantro to taste
  • juice of ½ Lime
  • 1 T. Balsamic Vinegar
  • 1 tsp. Olive Oil
  • ¼ tsp. Salt or to taste
  • Chipotle Ranch Dressing:
  • ¾ c. Mayonnaise
  • ½ c. Buttermilk
  • ½ T. Lime Juice
  • 1 tsp. Garlic, minced
  • ½ T. Onion, minced
  • ½ T. Cilantro, chopped
  • ½ tsp. Fresh Oregano, chopped
  • ¼ tsp. Salt
  • ½ tsp. Chipotle Peppers; blended with the sauce and a little water

Preparation

Melt the butter and oil in a skillet.
Add the garlic and onions and sauté until tender
Add the chicken and broth.
Season with Cajun Spices
Reserve for tacos.

Balsamic Tomato Pico De Gallo:
Mix together in a small bowl and refrigerate.

 

Chipotle Ranch Dressing:
Combine all ingredients together and refrigerate.

To Assemble Tacos:

Put chicken filling in a corn or flour tortilla.  Add pico de gallo and then drizzle the chipotle ranch dressing on top. Add just a drop or two of balsamic vinegar over Pico.
You may want to add lettuce or cabbage and cheese.