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.

Carolyn Casner
Source:, June 2017




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; protein 35.6g 71% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 4.1g 17% DV; sugars 2.3g; fat 12.4g 19% DV; saturated fat 5.6g 28% DV; cholesterol 109.4mg 37% DV; vitamin a iu 2413.9IU 48% DV; vitamin c 1.5mg 3% DV; folate 49.5mcg 12% DV; calcium 246.4mg 25% DV; iron 1.5mg 9% DV; magnesium 81.4mg 29% DV; potassium 637.9mg 18% DV; sodium 396.7mg 16% DV.

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