I recently posted shredded chicken with baked avocado and cilantro-lime cream.
Avocado is expensive in much of the country, and the coconut milk and avocado make the meal feel so heavy.
Good thing this recipe transforms into a chicken salad so good that a six-year old complimented it three times.
Who doesn’t love cold chicken salad sandwiches as the weather gets warm?
No mayo means no soybean oil! This recipe is simple, fast, and seriously good.
pan-fry garlic cloves in olive oil.
add a pound of salted “chicken tenders” (boneless skinless chicken) to the pan.
sear on medium high for 1-2 mins. flip. sear another 1-2 mins.
cover chicken with broth (veg or chicken) and simmer (that means turn the heat to med-low) 18-20 mins.
shred with two forks, clamping hold of the chicken with one fork and shredding with the other. (it’s easy! i promise)
to shredded chicken, add 1/2 T cumin, 1/2 T chili powder, a t salt, and a t of black pepper.
add a can of coconut milk, the juice of two small limes, and a half-cup of fresh finely chopped cilantro.
i put it all in a mason jar, shook, refrigerated, and ate two days later after the flavors had mingled.
highly, highly recommended!