This low carb chicken salsa verde recipe is tart, tangy and tasty!
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I remember trying to make a salsa verde when I was living in the UK – fresh tomatillos were unheard of, canned ones rare. So it is a delight to have these tart little fruits readily available to me now that I live in the US. And this dish shows off their wonderful flavor perfectly!
To a blender add roughly chopped tomatillos, chicken stock, fresh cilantro, green onions and cumin. Blend until you get a salsa-like consistency. This can be prepared in advance – which I like to do because it means I can get the blender all washed up and put away ahead of time!
Chop the chicken into chunks or strips and saute in olive oil until browned all over. Add the salsa verde, bring to a boil, then reduce heat and fast simmer for 20 minutes. Check seasoning and add salt and pepper if necessary.
Chicken salsa verde can be served with salad, veggies, shirataki noodles, or wrapped into low carb tortillas. Sour cream makes the perfect accompaniment! Shown here served with sauteed zucchini.Low Carb Chicken Salsa Verde #lowcarb Click To Tweet