Nachos with chicken verde and pickled onions

Updated: Feb 27, 2019



Salsa Verde Chicken

2 decent size chicken breast

2 jars of @traderjoes salsa verde

1 TSP of pink salt

1/2 tsp of garlic

Lemon juice

Pickled onionis

1 red onion

1/2 TSP of pink salt

1/2-1 Cup of ACV or lime juiced

What to do

Pickled onions: Diced one red onion to small slices, and then place the onion in a glass jar. Add the apple cider vinegar (or lime juice) and salt with the red onions. Make sure the liquid is covering all the onions. If not- go ahead and add more. Let it soak for 2 hrs +

Chili verde chicken: Bring two organic chicken breast and @traderjoes salsa verde to a boil. Make sure the chicken is fully covered. If it’s not, add some more salsa verde or water till the chicken is full covered. Then bring it to a simmer and let it cook on low for 20-25 minutes. When it’s fully cooked, shred the chicken. Store the green salsa and chicken in a closed container in refrigerator. As the chicken soaks in the green salsa, the more flavorful it will be. Top on rice, quinoa, nachos- 💯💯

© 2023 by NOMAD ON THE ROAD. Proudly created with