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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cool Ranch Chicken Tacos Recipe

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This recipe for Cool Ranch Chicken Tacos, by , is from The Sturgill Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cynthia Sturgill


2 lbs chicken breasts
3 tbsp olive oil
2 tbsp red wine vinegar
1 packet taco seasoning
1 packet dry ranch seasoning
shredded lettuce
shredded cheddar
soft taco shells

Place all ingredients into bag. Freeze.
When ready to cook, defrost in fridge overnight.
Slow Cooker: Cook on Low for 6 hours
Pressure Cooker: 25 minutes
Shred chicken and serve with taco fixings




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