Tender, gently spicy chicken on top of a bed of crisp, fresh veggies all topped with creamy avocado and flavorful cilantro-lime ranch.
3 pounds boneless, skinless chicken thighs
24 ounces salsa verde (make sure there is NO sugar)
8 ounces fire-roasted green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1 small jalapeno, sliced
chopped fresh cilantro and/or diced avocado
Lime wedges
20 ounces prepared mixed greens
4 radishes, sliced thinly
1 red pepper, diced
1 yellow pepper, sliced
1 cup shredded carrots
2 avocados, diced and spritzed with lime
1 jar of compliant olives, sliced
1 recipe of Whole Sister’s Dump Ranch or other compliant ranch
Four hours before you want to eat put your chicken, Salsa Verde, green chiles, cumin, oregano and jalapeno in your slow-cooker and place on low for 4 hours.
30 minutes before your chicken is done, begin prepping your veggies and build your salad, leaving the avocado to the side as a topping.
Make your Whole Sister’s dump ranch using cilantro and lime instead of parsley and lemon or use a Whole30 compliant ranch with a little added lime and cilantro.
Remove your chicken from the slow-cooker and shred it with two forks. Add it back into the sauce.
Top each bowl of greens and veggies with a scoop of Chicken Chile Verde and then top that with avocado.
Drizzle with ranch and enjoy!
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