3 large chicken breasts
poaching liquid (chicken stock, water, carrots, celery, onion, thyme, bay leaf, peppercorns)
1 jalapeño diced (with seeds scraped out)
4 Tbs cilantro coarsely chopped
1 lime, juiced
1/4 red onion diced fine
1/3 cup mayo (plus a little more if needed)
1 Tbs Dijon mustard
1 tsp cumin
salt and pepper
2 ripe avocados (or for a sandwich good French or Italian bread)
Directions:
Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork.
Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone.
Source: dailycrave
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