24 Oz Chicken Breast Meat
1 Chicken Boullion Cube (or one teaspoon sea salt and one sprinkle of herbs of choice)
Water to cover chicken
2/3 Cup Cream Cheese
1/4 Cup Salsa Verde (see my recipe)
In just enough water to cover your chicken, dissolve boullion
Boil chicken for 10 minutes or until cooked through
Mix together the cream cheese and salsa (a handheld mixer or stand mixer will be handy for this part)
Shred your chicken (if you are using a stand mixer, put the paddle on and add the chicken. Turn it on and it will shred and mix at the same time for you)
Mix cream cheese mixture and chicken.
Allow to cool.
If desired, add in chopped onion, cilantro or pepitas (hulled pumpkin seeds)