This kid-friendly recipe keeps every element of tacos separate so your child can decide to eat them separately or have fun building their own mini tacos with their favorite toppings. Plus, it's perfect for packing into a bento box for a healthy lunch for school. Source:, June 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Place chicken in a large saucepan and add water to cover by 2 inches. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 15 minutes.

  • Remove the chicken to a clean cutting board. (Discard poaching liquid or save for another use.) Let cool slightly, then shred the chicken into bite-size pieces with two forks. Transfer to a bowl and stir in salsa.

  • Serve the chicken, lettuce, cheese and tortillas separately for build-your-own tacos.

Nutrition Facts

354 calories; 12.4 g total fat; 5.6 g saturated fat; 109 mg cholesterol; 397 mg sodium. 638 mg potassium; 24.8 g carbohydrates; 4.1 g fiber; 2 g sugar; 35.6 g protein; 2414 IU vitamin a iu; 2 mg vitamin c; 49 mcg folate; 246 mg calcium; 2 mg iron; 81 mg magnesium;

Reviews (1)

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Rating: 5 stars
I used chicken thighs in place of breasts. Worked beautifully and will keep this as a go-to recipe. The broth I used to make flavored rice. Awesome recipe!! Read More