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.
*To Poach – In a medium pot add chicken breasts to the poaching liquid. The chicken should be completely immersed. Bring to a boil and then immediately reduce heat and partially cover. Reduce heat to a simmer for 10 minutes. Remove from heat and chicken remain in the liquid for about 15 minutes. Reserve the liquid for future use.
Get TONS of nutrition in your morning smoothie without having to keep a fridge full of fruits and veggies all the time. Contains: coconut water, mint, spinach, mango, celery, almonds, honey, orange, and ginger.
Place the ingredients in the order listed in a blender container and whirl until smooth. Divide mixture among 12 muffin cups and freeze until solid. When ready for a refreshing drink, place 1 cup coconut water or regular water in a blender followed by two of the green cups and whirl. If you don’t have a powerful blender, you might need to cut the frozen smoothie cups into quarters first.
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning andmix well with an electric mixer. Spread on the bottom of a large shallow glass dish.Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
*You need a vacuum sealer with a jar attachment… but this is basically genius