REINA PEPIADA ON BAGEL
2 Skinless, Boneless Chicken Breasts
Salt and Freshly Ground Black Pepper, to taste
1 Ripe Avocado, pitted, peeled, and coarsely chopped
¼ C. Mayonnaise or 2% Greek Yogurt.
2 Tbsp. Minced Fresh Cilantro (optional)
1 Canyon Bakehouse Plain Bagel
- To make the filling, place the chicken breasts in a medium saucepan and cover with water by 1 inch. Add ½ tsp, salt, and ¼ tsp. pepper. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through about 15 minutes.
- Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.
- Mash the avocado and mayonnaise together in a medium bowl with an immersion blender or large fork until smooth. Add the chicken and cilantro mix together. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Split Canyon Bakehouse bagel in half and fill with the chicken mixture. Serve warm.