Layered BBQ Chicken Salad – Dr. Mark Hyman

1. Cook wild rice in 4 cups of boiling water until tender, about 40 minutes. Drain liquids in a colander and set aside to cool. While the rice is cooking, make the pulled chicken by heating 2 tablespoons of avocado oil in a large skillet over medium heat. Once oil is hot, add the chicken to the skillet and cook for 5 minutes, use tongs to flip the chicken, and cook for another 5 minutes.

2. When the chicken is almost done, add ½ cup of water and place a lid on the skillet. Cook for 4 minutes or until the chicken is fully cooked. When the chicken is ready, remove from the skillet and shred the chicken using a stand mixer, with the paddle attachment, or using two forks.

3. Clean the skillet and return it to the stove on medium heat. Add the remaining 3 tablespoons of avocado oil and the onions, sauté for 5 minutes. Then add the chipotle powder, garlic powder, smoked paprika, sea salt, cayenne, tomato paste, and 1 ½ cups remaining water and whisk to combine.

4. Add the pulled chicken to the skillet with the onions. Stir the chicken until coated then cover the skillet and turn the heat to low, simmer for about 15 minutes or until the chicken has soaked up all the liquids. Once done, allow to cool to room temperature.

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