If you keep a can of beans and a can of pineapple in your pantry… You are well on your way to this delicious meal. It’s a fantastic use for leftover chicken. Don’t skip the cucumber mango relish! It provides a refreshing kick!
Ingredients:
Shredded roast chicken (I used approx 3 cups; the more you have the further this meal can stretch- it’s great to have on hand as a prepped lunch!)
1 can of pineapple with it’s juice (chunks or tidbits is fine; you can certainly use fresh- as long as you have the juice as well- but keeping canned pineapple as a pantry staple makes this meal easier to cook on the fly)
1 can black beans
1/3 cup taco sauce (more if you want to add some after cooking or freshen up leftovers the next day)
Head of Bibb lettuce
For the cucumber mango relish:
1 cucumber (English or Persian is best)
1 mango (I like honey/champagne mango)
1/2 red onion
Limes
Salt
Optional toppings/sides:
Serve alongside rice; may top with cilantro, scallion, microgreens, a squeeze of lime, jalapeño, plain Greek yogurt/sour cream.
Method:
Combine shredded chicken, pineapple (with it’s juice!), black beans, and taco sauce in a large pot. Stir to thoroughly mix and simmer on low-medium heat. Dice the cucumber, mango, and red onion. Combine in a bowl and squeeze the juice of 1-2 limes, stir to mix. Add salt to taste. The chicken/bean/pineapple mix is ready as soon as most of the liquid is gone. To serve, scoop a few spoonfuls on to a leaf of lettuce, top with the cucumber mango relish (and any additional toppings), and dive in! It’s really that simple.
Emmy Goulet 