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There are so many delicious ways to eat pulled chicken. Try it over mashed potatoes, rice, or in a sandwich. It won’t disappoint. My favorite way is in a crunchy taco.
4 chicken breasts
1 onion, sliced thin
1/2 teaspoon pepper
1 teaspoon coriander
1 teaspoon chili powder
3 tablespoons Haddar Brown Sugar
1 tablespoon soy sauce
1 tablespoon Gefen Honey
1/4 cup Glicks Ketchup
1 tablespoon whole-grain mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
24 mini tacos, for serving
garlic mayo, pico de gallo (recipes follow) and red cabbage salad, for garnish
1 cup Gefen Mayonnaise
2 cubes Gefen Frozen Garlic
1 teaspoon vinegar
1 pint cherry tomatoes, chopped
1 small red onion, chopped
2 cloves fresh garlic, chopped
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
salt, to taste
pepper, to taste
Preheat oven to 275 degrees Fahrenheit.
Place sliced onion and chicken in a pan. In a medium bowl, combine remaining ingredients and pour over the chicken. Cover and bake for three hours. Once ready, shred chicken with two forks. Spoon chicken into tacos. Garnish with garlic mayo, pico de gallo, and red cabbage salad.
In a small bowl, combine all ingredients and mix until smooth.
In a bowl, combine all ingredients. Mix well and serve.
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