My family is always excited about for dinner. I serve these with a batch of and plenty of !
3lb.skinless, boneless chicken breasts
1tsp.garlic powder
1tsp.onion powder
2tsp.kosher salt
Black pepper, to taste
2c.low-sodium chicken broth
1/2c.mayonnaise
2limes, juiced
12sprigs fresh cilantro, leaves chopped, plus more for topping
4green onion, thinly sliced (dark green parts separated)
11/2c.broccoli slaw mix
11/2c.shredded red cabbage
126-inch corn tortillas
2c.
barbecue sauce
Step 1Season the chicken with the garlic powder, onion powder, 1 teaspoon salt and a few grinds of pepper. Place the trivet insert in an Instant Pot. Place the chicken on the trivet and add the broth.Step 2Lock the lid on the Instant Pot, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, carefully turn the valve to the venting position to release the pressure.Step 3Meanwhile, in a small food processor or blender, puree the mayonnaise, lime juice, cilantro, white and light green, green onion parts, remaining 1 teaspoon salt and a few grinds of pepper.Step 4Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, red cabbage and dark green scallion parts. Toss to coat.Step 5Wrap the tortillas in a damp paper towel and microwave for 15 seconds to warm through.
Transfer the chicken to a medium bowl, discarding the liquid. Shred using 2 forks. Add the barbecue sauce and stir to combine. Divide the chicken among the tortillas and top with the slaw and more fresh cilantro.
The article is not finished. Click on the next page to continue.
Next page
