Wednesday, June 1, 2011

Salsa Verde Chicken and Slaw

Salsa Verde deliciousness!  This is a meal I just kind of threw together this afternoon, and it turned out great. Steven and I love Mexican food, so whenever I can come up with a new twist on the old standard I am happy. I forgot to take a picture before we rushidly ate before he headed out the door to school, so here is a picture of some of the leftovers packed up for his lunch tomorrow.

Salsa Verde Chicken
4 chicken breasts
8 oz Prepared Salso Verde
Onion powder
Garlic powder
Chili powder
Salt
I did this recipe in the pressure cooker, but it could easily be converted to the oven. Sprinkle frozen chicken breast liberally with seasonings. Pour prepared salsa over chicken seasoned chicken breast and cook in pressure cooker for 20 minutes (If chicken breast is thawed, decrease time by 5-7 minutes).
Salsa Verde Slaw
4 Carrots-shredded
½ head cabbage- shredded
¼ C Paleo Mayo (homemade)
4 oz Prepared Salsa Verde
½ tbsp Onion Powder
1 tbsp Chili Powder
½ tbsp Garlic Powder
½ tsp Salt
In large bowl, combine mayo, salsa and spices. Add in cabbage and carrots and combine. Let the slaw set up in the fridge for a couple hours before you serve it

2 comments:

  1. Anna mrsespinoza0304@yahoo.comOctober 22, 2011 at 3:01 PM

    How do you make your paleo mayo? I am so afraid of eating raw eggs...I always have been, but cannot really find another healthier mayo alternative on the market.

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  2. When I make a batch this week I will do a post on it. I use raw eggs in mine... i'm not really sure how to get around that! Sorry!

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