Pulled Chicken Tacos with Citrus Basil Vinaigrette
If you're looking for a light and healthy recipe for homemade tacos, give these pulled chicken tacos a try. The subtle flavor of the citrus basil vinaigrette adds a summery twist on what's usually a heavy meal.
Add a tsp of Bertolli Extra Virgin Olive Oil to the bottom of an Instant Pot and lay the raw chicken breasts over top. Top the chicken with 3 basil leaves and two sliced kumquats. Seal the instant pot and pressure cook for 15 minutes.
Once that is done, take out the chicken, lay on a foil lined baking sheet and pull the chicken apart with two forks.
Spread the chicken out evenly throughout the pan and top with 3 basil leaves (torn up). Bake for 15-20 minutes, enough to crisp up the chicken a bit.
While the chicken is in the oven, 1/3 cup Bertolli Extra Virgin Olive Oil, kumquats, zest, and basil leaves to a blender and blend until smooth. Taste and adjust to the desired sweet/sour levels (the rind is sweet).
Take the chicken out, and pour 1/2 cup of the citrus basil vinaigrette over the chicken breast. Mix.
Add the chicken, purple cabbage, more chicken to your tacos. Top with desired about of citrus basil vinaigrette.
Optional: serve with optional spicy dressing (mayo and hot sauce).