SUMMER SALAD WITH SHREDDED CHICKEN

SUMMER SALAD WITH SHREDDED CHICKEN
5
(2)

SUMMER SALAD WITH SHREDDED CHICKEN

July 3, 2020
: 2 to 3

By:

Ingredients
  • ½ head of romaine
  • 1 cup thinly sliced red cabbage
  • ½ jicama, peeled, and sliced into matchsticks
  • 1 pint heirloom cherry tomatoes
  • 2 mini cucumbers, sliced ½ to 1 avocado, sliced
  • Fresh basil leaves
  • Drizzle of extra-virgin olive oil (I love @caoliveranch )
  • Juice of 1 lemon Salt and Pepper
  • Shredded Chicken (see recipe below)

  • SHREDDED CHICKEN
  • 1 cup water or low sodium chicken broth
  • ¾ teaspoon Himalayan salt
  • ½ teaspoon @burlapandbarrel thyme
  • ½ teaspoon black pepper
  • 4 boneless chicken thighs
Directions
  • Step 1 SHREDDED CHICKEN
  • Step 2 Instant Pot Method: Place water, salt, thyme, and pepper into the Instant Pot. Add the chicken (no trivet necessary!) and put the lid on. Turn the valve to sealing, and cook on Pressure Cook for 10 minutes. Once the cook time is over, let the pressure release naturally for 10 minutes (i.e., don’t touch anything other than turning it off!). Open the lid and remove the chicken. Shred with two forks, or allow to cool and shred by hand.
  • Step 3 Oven Method: Preheat oven to 375 degrees F. Place chicken on a parchment-lined baking sheet. Drizzle with olive oil, thyme, salt, and pepper. Bake for 26 minutes, or until cooked through. Remove from heat and allow to sit a few minutes. Shred with two forks, or allow to cool and shred by hand.
  • Step 4 Toss the romaine, cabbage, jicama, tomatoes, cucumbers in a bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss together. Add basil, avocado, and shredded chicken (or plant-based protein choice).

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