2 chicken breasts
2/3 cup salsa
1 Tbsp organic taco seasoning
½ teaspoon salt
1 head Bibb lettuce, leaves separated
pico de gallo or fresh salsa, to serve
radishes, thinly sliced to serve
cilantro, to serve
2 large avocados
½ cup full-fat coconut milk
1 clove garlic, peeled
1 Tbsp fresh lime juice
– teaspoon sea salt
1. Combine 2/3 cup salsa, taco seasoning, and ½ teaspoon of salt with chicken breasts in a slow cooker for 3-4 hours on high, or 5-6 hours on low. Once fully cooked, remove chicken and allow to cool slightly. Shred the chicken with two forks and place in a large bowl.
2. Combine all ingredients for the avocado crema in a food processor or blender and process until smooth. Chill in the fridge for 30 minutes.
3. Spoon shredded chicken onto Bibb lettuce pieces and top with plenty of avocado crema, salsa, cilantro, and radishes.
4. Serve and enjoy!
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