There are so many times when I start to cook/create a recipe and forget to write down exact amounts as I go. This is nothing new. When I started this blog I would only share the list of ingredients and loose directions. No exact amounts or times. It was a true reflection of myself in the kitchen. I’ve come along way but it is still hard for me to break out of my ‘usual’ when I know I want to share a recipe.
Lucky for you I did keep track of the tomatillo sauce for the chicken. Tomatillo sauce is so easy to make and I love the unique flavor it offers. I served the chicken with jicama and mango salad. Unfortunately and unlucky for you I did not keep track of the cilantro dressing I made for the salad. I can share the ingredients but you just have to trust in yourself and know you’ll create something delicious.
I always see pictures of salsa verde chicken all over Pinterest and Instagram. I get all excited and then I see it’s just a jar of salsa thrown in a crockpot with some chicken. I can’t talk shit on this, but I want more. So I figured it was time to make my own tomatillo sauce. It did not disappoint! I’ve made tomatillo salsa before and I always forget just how easy it is to make. Roast tomatillos, onion, and garlic. Blend with cilantro, salt, and pepper. That is it. For real, for real. As I mentioned I served this with jicama and mango salad with cilantro dressing. I love the contrasting textures of the soft pulled chicken and the crunchy jicama. The flavors all blended together creating something delicious! I didn’t feel the need but chopped avocado and tomato would be nice toppings along with a few cilantro leaves.
- jicama, julienned
- mango, julienned
- cilantro leaves
- juice of 1 small orange
- juice of 1 lime
- olive oil
- Blend cilantro, orange juice, lime juice, cumin, olive oil, honey, and s&p to make a dressing.
- Gently toss jicama and mango.
- Top with cilantro dressing.