Almond Butter Chicken Salad







Ingredients

1 lb CHICKEN BREASTS, BONELESS, SKINLESS
1/2 cup CHICKEN BROTH, LOW SODIUM*
SEA SALT AND PEPPER, to taste (optional)
2 tbsp ALMOND BUTTER, no sugar added
1 tbsp RAW or PURE HONEY
2 tbsp SOY SAUCE, LOWER SODIUM*
1 tsp SRIRACHA HOT SAUCE (optional)
4 tsp RAW ALMONDS, chopped


MIXED BABY GREENS, PURPLE CABBAGE, GREEN ONION, CARROT, RED PEPPER (for salad)







Method

  1. Place chicken in a cooking sprayed crock pot or baking dish with chicken broth, sea salt and pepper to taste. 
  2. For crock pot cook on low 6-8 hours or high 3-4 hours; for oven baking cover and bake at 350 degrees F for 25-30 minutes. 
  3. While chicken cooks whisk together almond butter, honey (may need to heat slightly to thin), soy sauce and hot sauce if using. 
  4. Remove any fat and shred hot chicken with forks; then stir in almond butter sauce to coat chicken well. 
  5. Top with chopped almonds and serve over steamed brown rice, vegetables or mixed greens with red pepper, green onion, purple cabbage, carrot & avocado slices (whisk extra almond butter sauce for dressing if desired). Serving size, about 4 oz. chicken.