Shredded chicken is a very versatile high protein dish. It can be used in wraps, sandwiches, pitta pockets or simply in salads. It’s extremely easy to make and can be made in advance as part of your weekly ‘food prep’. Cherry tomatoes were what we went for in our shredded chicken recipe but you can vary the vegetables depending on what you have in your fridge. Here, we’ve also used mayonnaise, but balsamic vinegar is an equally good substitute.
This recipe serves two people. You can double up the ingredients as necessary if you are cooking in bulk.
Ingredients
Chicken breast 1
Cherry tomatoes, 5-6
Spinach, 1 handful and shredded
Spring onions, 1/4
Salt, 1tsp
Pepper, 1tsp
Garlic, 1 clove crushed or 1 tsp garlic paste
Mixed herbs, 2 tsp
Mayonnaise, 1 tbps
Shredded Chicken Recipe
1. Bring a pan of salty water to a boil and add the chicken.
2. Reduce the heat and let the chicken simmer for 45 minutes.
3. Remove the chicken from the pan and place into a large bowl. With two forks, start to shred the chicken.
4. Add the cherry tomatoes, shredded spinach, spring onions and mix.
5. Add salt, pepper, garlic, mixed herbs, mayonnaise and mix together.
6. Serve in pitta pockets, wraps or a sandwich.
