Tinga Salad

DIRECTIONS

• Boil and shred chicken.
• Slice onions length-wise and saute in oil. (I puree half of the onions so that my kids eat them without knowing, then slice the other half.).
• Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.
• In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles).
• Add sauce mixture to chicken and bring to a boil. Simmer for 15 minutes.
• Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.