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Mexican Chicken Salad Potato Bowl

November 23, 2015

What do you do with leftovers?  You combine them into one dish that is so spectacular that no one will ever know they are eating leftovers.


2 Leftover baked potatoes

1 c. Leftover roasted chicken

1/3 c. Leftover broth from Mama Virginia’s Chile Verde Pork Taco Meat

1/2 c. Leftover shredded cheddar cheese

2 Tbsp. Sour Cream

2 Tbsp. Butter

2 Tbsp. Mayo

1 Tbsp. Kimchi Wildbrine

1/4 c. Picante Sauce

1 Avocado

Sea Salt


Reheat potatoes to a warm, but not hot temperature.  Peel skin and cut into bite-sized chunks.  Mix together chicken, mayo, broth, and Kimchi wildbrine and set aside.  Add butter and shredded cheese.  Next, add chicken salad mixture.  Top with sour cream, avocado, and picante sauce.  Sprinkle sea salt on top.  Enjoy!



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