500g boneless, skinless chicken breasts
2 cloves garlic – mashed
1 tsp salt
Half cup sour cream
2 medium ripe avocados – mashed
2 – 3 Tablespoons fresh coriander or parsley – chopped
Quarter cup finely chopped onion
Juice of half lime or lemon
Dash of Tobasco sauce
Salt & Pepper to taste


Place chicken, mashed garlic and 1 tsp salt in a large pot with 2 litres of water.
Bring to a full boil, cover and turn off heat.
Allow to sit for 10 – 15 minutes until the centre of the chicken breast is cooked.
Drain chicken and set aside to cool.

Shred chicken into a large bowl and add all other ingredients, except onions and coriander / parsley.
When mixture is blended, stir in onions and coriander / parsley.
Serve over a bed of greens or in your favourite tortillas.

Recipe with permission from Madeleine Marta Facebook Page – See her page for more fabulous recipes!