Tuesday, February 7, 2012
Tuesday tip: Prepare Shredded Chicken on Sunday saves time during the week
Last week I prepared too much shredded chicken when I was making buffalo chicken macaroni and cheese. This was a happy accident that ended up saving me lots of time. You can add it to a green salad or add a little celery and mayo and you have chicken salad. I used shredded chicken in enchiladas, risotto, chilaquiles, and potato skins. There are so many options and it requires so little prep work. Just add the chicken into a boiling mixture water and chicken broth and let cook for 6-8 minutes until fully cooked. Then let cool for 10 minutes before shredding with a fork.