Fried Chicken On Salad

Shredded Fried Chicken

This is my favorite food prep recipe. No seriously, I make it every week. I’m not the biggest fan of chicken. It’s okay.. I just feel like you have to add a lot to make it delicious (unless of course it’s a skin on chicken thigh–those are amazing!). This is actually inspired by traditional Puerto Rican dish and can be done with pulled pork too.

Anyway, this is the only way I’ll prep chicken breast ahead of time for the week and it allows me to truly enjoy every bite of my lunch that I make from it. I typically add it to a salad or mix it into my coconut creamed kale. I hope you enjoy!

Shredded Fried Chicken


  • 2lb Organic Chicken Breast (boneless and skinless)
  • 2 cups Filtered Water
  • 1 tsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Smoked Paprika
  • Dash of Sea Salt


  1. Add chicken and water to Instantpot. Set on high pressure for 20 minutes.
  2. Once chicken is done, remove from Instantpot and place in a large baking dish. Use two forks to help you shred up the chicken.
  3. Add 2-3 tbsp of avocado oil in a pan (or two if you want to get these cooked quicker–I typically have two pans going). Heat over medium heat. Let the oil heat up for a few minutes.
  4. While the oil is heating, add your seasonings to your chicken and mix around until it’s all covered. You can really add anything you want for spices. I like to mix it up. Sometimes I do an organic cajun, sometimes I do a BBQ seasoning, and sometimes I do an organic adobo (which is amazing!).
  5. Once the oil is hot, add a couple handfuls of chicken to cover the bottom of the pan. Cook for 2-3 minutes then flip. Repeat until all chicken is cooked.
  6. Store in glass storage containers or just keep in your baking dish and cover.

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