Great to have during a picnic.
Prep the evening before consuming.
preheat oven to 350F.
Season chicken with above seasonings. Put chicken on aluminum foil in a smallish dish that has a lid. Fill with water/veggie broth until chicken is covered about 1/2 way. Use aluminum to seal the chicken, then put lid on top. Bake for 35 to 45 min for fresh chicken, 50 min for frozen.
Allow to cool 20 min and then shred chicken.
I do all to our taste - if you want more crunch, add more celery or if you want some heat, add some diced jalapeno. I sprinkle in the spices and add mayo until it gets to the consistency you want. Then you need to let the flavors meld together overnight. FYI if you use warm chicken, the mayo gets absorbed you will need more than if you use cold chicken.
1 chicken breast prepares enough for 3 small sandwiches or 2 packed sandwiches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 69 | ||
Calories from Fat: 39 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 19.8mg | 6 % | |
Sodium 101.9mg | 4 % | |
Potassium 65.7mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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