In a food processor, puree the cilantro, mint,
Soak first 3 ingredients in ice water for 5 minutes. Drain well.
Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
Season with salt to taste.
Combine the chicken and vegetables, parsley with the dressing.
Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
Spread the chili mayo evenly between the halved rolls.
Divide the chicken salad among the rolls.
Serve.
its. Stir in the shredded chicken, rice, spice blend and 1
minute then add the chicken. It is very crucial that
a bowl. Many Vietnamese Chicken recipes usually require a short time
preheat the oven to 350 degrees Fahrenheit.
spray the pie plate lightly.
add the cream cheese and stir with fork until smooth.
stir in the dressing, hot sauce, and cheeses.
Mix in the chicken.
bake for 20 minutes or until the chicken mixture is hot and bubbling,.
stir before serving with crackers, chips.
igh heat.
Sprinkle the chicken with 1/2 teaspoon each
ine or sherry. Cube the chicken, season with salt and pepper
o 2 minutes. Add the chicken broth, coconut milk and fish
ut of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2
bs. cornstarch, 1/2 cup chicken broth, 1/2 teaspoons sesame
hop into pieces.
Place chicken in food processor and pulse 4
*In a food processor fitted with a metal
br>Cool completely.
Shred chicken in food processor. (Steps #1-3
ll the ingredients except chicken in food processor. Process until smooth. Season
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
Spray grill with cooking spray. Grill chicken until no longer pink.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
combine; onions and ginger in food processor.
add all other ingredients EXCEPT chicken to food processor; blend.
coat slow cooker with olive oil cooking spray. place chicken in slow cooker; coat with sauce. cover; cook on low 6-8 hours serve over Jasmine rice.
Chop celery in food processor; remove.
Chop pecans in food processor; remove.
Chop the chicken in food processor.
Mix all remaining ingredients together with chicken, pecans and celery.