BBQ shredded chicken with mango/pineapple salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salsa: 1 Mango, 1 fresh pineapple, 1 lime, cilantro, 1 plum tomato, 1 red onion, fresh garlic minced, hot sauce, cumin, salt, pepperChicken: 2 Boneless chicken breasts, 2 TB ketchup, 2 TB BBQ sauce, 1 TB Worcestershire, 1 tsp vinegar, 1 tsp splenda brown sugar, 1 tsp cumin, 1 tsp paprika
Mix up ''bbq sauce" ingredients. Put semi-frozen chicken breasts into crock pot. Add sauce. Stir and cook on low for 6 hours.
Cut up mango and pineapple. Use 1/3 of the mango flesh, peeled, and 1/2 cup of small chunks of pineapple. Save the remaining mango and pineapple in fridge for snacks later. Chop garlic and add to bowl with fruit. Chop 1/3 red onion and add. Squeeze a lime and get a little of the skin grated over bowl. Dice up half a tomato and add. Add cumin, salt, pepper and hot sauce. If desired, chop fresh cilantro and add. Cover and place in fridge for 3+ hours.
When chicken is done, shred with a fork and stir to soak up juices/sauce. Add to a bun, toast, bread (not included in calories) top with 1/4 of the salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user HERCTHEJERK.
Cut up mango and pineapple. Use 1/3 of the mango flesh, peeled, and 1/2 cup of small chunks of pineapple. Save the remaining mango and pineapple in fridge for snacks later. Chop garlic and add to bowl with fruit. Chop 1/3 red onion and add. Squeeze a lime and get a little of the skin grated over bowl. Dice up half a tomato and add. Add cumin, salt, pepper and hot sauce. If desired, chop fresh cilantro and add. Cover and place in fridge for 3+ hours.
When chicken is done, shred with a fork and stir to soak up juices/sauce. Add to a bun, toast, bread (not included in calories) top with 1/4 of the salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user HERCTHEJERK.
Nutritional Info Amount Per Serving
- Calories: 109.2
- Total Fat: 1.1 g
- Cholesterol: 41.1 mg
- Sodium: 161.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.6 g
- Protein: 16.6 g
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