GREEN CHILI SALAD WITH SHREDDED CHICKEN

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When I was younger, my Dad used to make my brother and I the most delicious Chicken Enchiladas with Green Chili. Since Father’s Day is just around the corner, I decided to pay homage to my Dad and create this delicious paleo & Whole30 compliant Green Chili Salad with Shredded Chicken. Topped with my Classic Guacamole, Pico De Gallo and Paleo Green Chili, this salad is perfect for a summer night or an excellent meal to pack ahead.

For the Green Chili Sauce, I use my absolute favorite appliance, my new copper Vitamix. A lot of Green Chili sauces are thick and chunky, plus they often use flour as a thickener. This sauce is nice and creamy and it gets it’s perfect texture from the blended peppers and gut-healthy broth.

I am on Day 15 of my June Whole30 and going strong! I can’t wait to share my experience, tips and maybe even host a giveaway with some of my favorite Whole30 products, so stay tuned!

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GREEN CHILI SALAD WITH SHREDDED CHICKEN

a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Course dairy free, gluten free, health coach, healthy, organic, paleo, paleo recipe, vitamix, wellness, whole30

Ingredients
  

Instructions
 

  • Prepare Paleo Green Chili Sauce and allow to cool in the fridge.
  • Add two chicken breasts to a small pot and cover with chicken broth plus a splash of your green chili.
  • Bring to a boil and then cover and simmer for 45 minutes.
  • While the chicken is cooking, prepare the guacamole and pico de gallo and set aside.
  • When the chicken is done, strain it and shred it with two forks.
  • Add romaine to two bowls and top with the shredded chicken, pico de gallo, guacamole and dressed with the green chile sauce!

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