A Favorite At Our House!
Ingredients
3 boneless, skinless chicken thighs
1 (14.5 oz.) can of diced tomatoes, drained
1/4 of a large onion (or 1/2 of a small onion), diced
1 1/2 tbsp diced jalapeño slices
2 stalks of celery, diced
1/2 tsp of minced garlic
1 medium avocado, diced
2 heads of lettuce
Directions
Slice the chicken thighs into long strips, and put them in a pan. Fill the pan with enough chicken broth to cover the bottom layer of strips. Let simmer until chicken is cooked throughout. Drain most juices from the skillet, but leave two tablespoons worth of broth at the bottom. Remove the cooked chicken, cube it, and put it in a medium mixing bowl. Set aside.
Put the drained tomatoes, onion, jalapeño, celery, and garlic in. Bring the mix to a simmer and keep the heat on low. When the vegetables soften, turn off the stove and stir in the avocado bits. Pour the mix into the bowl with chicken and stir together.For serving, take a leaf off of the head of lettuce and load the center with the chicken mix.
