Recipe #65: Shredded Chicken with Avocado and Tomato Salad

After reading the last post anyone who is following this blog must think I watch a lot of television. Well, okay...I do watch a fair amount and I don't really ever complain about the cable bill primarily because I use every dollar we spend. Well anyways, I mentioned yesterday how much I love the Food Network chef, Ina Garten. Well today I must tell you how much I love the Travel Channel celebrity, Andrew Zimmern. If he offered me an opportunity to travel the world by eating everything we stumbled upon I would simply say, "When?"

I just finished watching an episode where he traveled to Mexico and he had to survive off of the land for 48 hours. And although he ran into some (mis)adventures, in my opinion, he did a pretty good job all around surviving on his own with only the wilderness as his life source. Anyhow, at the end of the episode the wilderness trainer brought him an older native woman who ended up making him a couple of meals to celebrate his successful trip.

She made him this awesome looking dish of shredded chicken, avocado, and pico de gallo. I immediately wanted to recreate that dish with the natural ingredients she took straight from the land.  Well my version is not exactly what I would consider to be this natural but for not having an exact recipe list for what she put on Andrew Zimmern's plate I had to only guess what I saw on the television. But the ingredients I included made for a diverse yet complementing texture as well as an explosion of flavor in each bite. My family made sure to tell me that they thoroughly enjoyed the meal so I'll make it a point to cook this again!


Ingredients:

* 1 lb of Chicken Breast (I prefer chicken thighs but the grocery store ran out)
* Jack Daniel's Marinade
* Half of a bundle of Cilantro (Yes, I used A LOT)
* 5 Roma Tomatoes
* 3 medium size Avocados
* 5 oz of Baby Spring Mix Lettuce (or your preferred lettuce medley)
* Ken's Light Olive Oil and Vinager
* 3 Tbsp of Lime Juice



Cooking Directions:

Place the chicken breast with the marinade in a crock pot and cook on high for an hour in a half.

Once the chicken is cooked shred the chicken breasts with a fork.

On a cutting board pit and slice the avocado before adding them to a medium size mixing bowl.

Then slice the tomato into larger cuts before placing them with the avocado.

Take the cilantro and mince it finely.

Add the cilantro and the lime juice to the mixing bowl as well.

Then gently toss the avocado and tomato salad without accidentally mixing into guacamole. (The salad should keep the larger pieces of avocado and tomatoes intact.)

On a serving plate add a handful of lettuce, the shredded chicken, and a large scoop of the avocado and tomato salad.

Pour a desired amount of the vinaigrette onto the bed of lettuce and serve right away.