PREP TIME: One Hour
Makes 2 – 3 Servings

INGREDIENTS 

2 Lbs – Skinless/Boneless Chicken Breasts, Poached, Cooled and Shredded

½ Head – Red Cabbage, Shredded

1 Large – English Cucumber, Sliced ¼” Thick

2 Stalks – Scallions, Stems and Leaves, Chopped

1 Cup – Fresh Cilantro, Chopped

1 Large – Jalapeño, Seeded and Minced

2 – 3 Cloves – Garlic, Peeled and Minced

¼ Cup – Mayonnaise

¼ Cup – Crema Mexicana

3 Tb – Extra Virgin Olive Oil

3 Tb – Fresh Lime Juice

1 Tb – Tequila

2 Tsp – Honey

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

1 Cup – Unsalted Dry Roasted Peanuts

1 Tbs – Ancho Chili Powder

THE NITTY GRITTY

POACH CHICKEN – In a large pot, bring chicken and 4 qts water to a boil, cover and reduce heat to low. Simmer till chicken is cooked through, about 15 minutes. (NOTE: cooking time will vary depending on thickness of chicken breast) Transfer chicken to cutting board; let cool. Using two forks, shred chicken into bite-sized pieces.

CHILI LIME PEANUTS – Heat 1 tbs oil in a small pan at medium high; add chili powder and cook for about a minute till aromatic. Add peanuts; toss to coat. Remove from heat before adding 1 tbs lime juice; toss and transfer to paper towels.

SALAD – In a large, wide, shallow mixing bowl combine mayo, Mexican crema, remaining 2 tbs olive oil, lime juice, tequila, cilantro, jalapeno, garlic and honey; whisk till blended—season with salt and pepper. Add chicken, cabbage, cucumbers and scallions (stems and leaves); toss to combine. Refrigerate for 20 minutes or up to 2 hours before serving. Garnish with chili-lime peanuts and enjoy. Serve with warm tortillas or pita bread.

FEBRUARY 12, 2019