Now! After that I feel like I need to squirrel my way back into your good graces. So here is an ah-mazing recipe for southwestern pulled chicken and avocado salad. I’ve been digging my way out of this salad all week, since even a halved recipe makes enough food to feed a small army. Slather it on your sandwiches or eat it straight from the bowl, just remember that You plus Me plus Avocado equals Smart.
Southwestern Pulled Chicken and Avocado Salad
- 2 large boneless, skinless chicken thighs (about 6 to 8oz each)
- 2 cups seasoned water (see note)
- 1/2 teaspoon celery salt
- 1 teaspoon ground cumin
- 1 8oz can corn or 1 fresh ear, shucked
- 1 small red onion, minced (about 1/3 cup)
- 2 tablespoons minced cilantro
- 1 teaspoon minced chili pepper (optional, or substitute chili flakes)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 avocado, diced
- (note: about the seasoned water: it’s needed for poaching, so I use whatever I have on hand- water with lemon juice and a large pinch of salt, maybe some beer, the liquid left over from draining the can of corn. Chicken stock would work well. You just need a liquid that will impart a good flavor to the chicken while it poaches)
- Heat the water in a saucepan over medium heat until simmering. Add the chicken, cover the pan and poach the chicken on low for at least fifteen minutes until the chicken is cooked through.
- When the chicken is done, remove from the pan and discard the water. In a small bowl, toss the chicken with the celery salt and cumin and set aside to cool.
- When the chicken is cooled enough to handle, shred it using your hands or a fork. Combine the corn, onion, cilantro and chili pepper in a large bowl, then toss with the chicken.
- Mix in the sour cream and mayonnaise, and the avocado at the end.
- Serve in sandwiches, over a salad, or eat with your fingers out of the bowl.