Ingredients:
1 boneless, skinless chicken breast
1 cup homemade chicken stock
2 Tablespoon chunky peanut butter
1 ½ Tablespoons fresh lime juice
1 Tablespoon coconut aminos
M’lis sweet or other sweetener to taste
1½ teaspoon white vinegar
1 serrano chili, seeded, minced
½ teaspoon minced garlic clove
4 radishes, halved, thinly sliced
1 medium shallot, halved, thinly sliced
½ mango, peeled, pitted, and diced
3 Tablespoons salted peanuts, chopped
8 Boston lettuce leaves
Directions:
Place chicken breast in a pan with broth and bring to a boil.
Turn heat to medium heat, and let simmer covered for 10 minutes, turning occasionally.
Then turn to medium low and let cook covered for another 60 min (or until it shreds with a fork). You may need to add more broth during that hour if yours cooks down.
Let rest in the pan for at least 10 minutes, or until it is cool enough to shred.
Whisk the peanut butter, lime juice, coconut aminos, M’lis Sweet, vinegar, Serrano chili, and minced garlic in a large bowl until smooth. Add chicken, radishes, shallots, mango, and peanuts to dressing; toss to combine. Fill lettuce leaves with chicken mixture.
Makes 4 serving
This recipe was inspired in whole or in part by Redbook Magazine
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Cjdahlin
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