This shredded chicken is delicious and would make an excellent addition to nachos, enchiladas or taco salad. I used it to make a variation on my “boxed lunch,” a lunch prep theme I’ve written about before here.
“Taco” Shredded Chicken
one. Start with a boatload of cooked chicken breasts. If you have done as I do and put it into the freezer, this will come together faster if you thaw it first. For this recipe, I used 24 oz. of cooked chicken breast, about 6 cups.
two. In a saute pan, cook on medium heat until the onions are translucent and softened, about 5 minutes:
2 tsp. oil
1 medium onion, diced
three. Stir in and heat through until fragrant, about 1 minute:
4 minced cloves garlic
1 tbs. each powdered cumin, coriander, and chili powder
2 hot chilis in adobo sauce, diced
four. Stir in 3 cups tomato sauce (I like Hunts). Heat through and allow to meld for 5-10 minutes. Taste and adjust spices.
five. Add the chicken and stir through until fully combined.
six. If you are making this into a boxed lunch, I made it this time with the following for each packed lunch (total of 6):
3/4 cup cubed, roasted red garnet yam
1/3 cup black beans
2/3 cup frozen mixed vegetables (I used “California mix,” carrots, cauliflower and broccoli, for convenience)
On top of the chicken, about 1 cup per container, I sprinkled about 1/2 oz. sharp cheddar cheese
Yields 6 cups of shredded chicken, about 6 six servings depending on what you eat it with. This chicken freezes and reheats well, so you can easily double the recipe and have more for next week, if you like to batch cook.