Chicken breast is best shredded to me. It used to depressed me that I didn't know many ways to cook chicken breast to my liking. I didn't like chicken breasts cooked at home as much as from Kentucky Fried Chicken. All that salt, breaded and deep fried just made the chicken breasts so flavorful. I never knew that one day, my freezer would be stocked with boneless, skinless chicken breasts and that I would like it as much as I do now. Once the chicken is in shredded form, it opened a whole new list of ways to prepare shredded chicken breasts. Here I used it for a herbal salad. This recipe is enough to feed two adults.
Ingredients: 1 shredded cooked chicken breast, basil leaves only, cilantro torn by the floral, 2 stalk of green onions chopped in 1/4 inches, half tomatoes, 1/2 a medium size red onion, one handful of baby spinach, 1 sliced cucumber.
Preparations: Put one chicken breast in a pot with two cups of water and cook until the chicken flesh turns white, or done. Take the chicken breast out and on a plate, shred the breast with two forks - one to hold down the chicken breast and use the other one to pull the chicken apart.
Combine the ingredients in a large bowl. Dress the Shredded Chicken Herbal Salad with the dressing below. Use according to taste.
To make the dressing: 1/4 teaspoon of sea salt, a pinch of black pepper, 1 teaspoon of each finely chopped thyme, rosemary, chive, and garlic. 2 Tbsp lemon juice, 2 Tbsp extra virgin olive oil. Combine all the ingredients and stir well.