This recipe is fresh, delicious, and very healthy!
You can find the original recipe here.
Ingredients
2 Cups of Shredded Chicken
2 Medium Avocados (Diced)
1/4 Cup Green Onions (Optional)
1/2 Cup Cilantro (Chopped Finely)
2 Tblspn Mayo
1 Lime
White Cauliflower
- Shred chicken... this is much easier to do immediately after it is cooked. Just throw it into your mixer, and in 30 secs you will have shredded chicken! I went grocery shopping today however, so cooking chicken for tonight's meal wasn't really an option. I used a can of chicken instead. When I use canned chicken, I use the Valley Fresh Organic Chicken Breast in Water.
- Dice up Avocados and add to a bowl with chopped Cilantro. Add shredded chicken (green onions, if you used them), and mayo. I always use the Kraft Mayo with Olive Oil. You could however substitute with plain Greek Yogurt if Mayo is just not your favorite! Squeeze 1/2 of the lime over this and stir, until mix consistency is chicken salad. I also added some ground pepper while stirring.
- In a food processor, add cauliflower florets, and top with cilantro. Squeeze the other 1/2 of the lime over everything, and blend until mix is the consistency of rice.
- Serve rice in the bottom of the bowl, and top with chicken salad.
- I added 2 spoons of Garbanzo Beans to have a bit more "substance", but I actually prefer to eat this on Triscuit Thin Crisps crackers! It is so delicious!
- I also used Tony Chachere's MORE SPICE seasoning on top. I use that on just about everything!!!
ENJOY!
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