- 2
Ingredients
- RANCH DRESSING
- 1/4 cup homemade mayo
- 1/2 clove garlic, minced
- 1/8 teaspoon paprika
- 2 teaspoons dried chives
- 1/2 teaspoon lemon juice
- salt and black pepper, to taste
- CHICKEN
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth or water
- 3 cloves garlic, peeled and smashed
- 1 jalapeño, cut into rings
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole mustard seeds
- 1 teaspoon dried thyme
- 2 tablespoons ghee, melted
- 1/4 cup (or more!) hot sauce (I like Louisiana.)
- SALAD
- 1 head iceberg lettuce, thinly sliced
- 1 large seedless cucumber, thinly sliced
- 3 ribs celery, thinly sliced
- 2 large carrots, peeled and thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh parsley leaves, coarsely chopped
Preparation
Step 1
Serves 2-4 | Prep 20 minutes | Cook 35 minutes |
1 jalapeño, cut into rings
2 tablespoons ghee, melted
Directions:
Make the dressing.
Place all ingredients — except salt and pepper — in a small bowl and mix energetically with a fork until blended. Taste, then season with salt and pepper.
Make the chicken.
In a large saucepan, place chicken, water, garlic, jalapeño, bay leaf, salt, peppercorns, mustard seeds, and thyme. Bring to a boil, then cover and simmer on low, 15-20 minutes. Turn off the heat and let the chicken relax in its spa, covered, for 20-25 minutes. Remove the chicken from the water and shred with two forks, then toss with melted ghee and hot sauce.
Make the salad.
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