Thursday, November 30, 2017

Recipe: Shredded Chicken Salad

What you'll need

1 large chicken breast
1 celery stalk, diced
1/2 cup fresh corn
2 green onions, diced
3 TBSP cilantro, diced
2 tomatoes, chopped
2 cups chopped lettuce

What to do

Season the chicken breast with salt and pepper and roast in a 350 degree oven for 20 minutes or until cooked through. Let cool and then shred it with a fork. 

Add all ingredients to a large bowl and toss well. Serve with your favorite salad dressing. 

I made a large bowl of this for dinner earlier this month and Ken and I both liked this. I just threw together what I had on hand at the time and it came out good. Next time I'll make sure to have some avocado for this this though. I think that would have made it even better. 

What's your favorite kind of salad?