Recipe By: Just Jessie B

Serves 6


  • 1.5 lbs chicken (boneless, skinless breasts or thighs or both!)
  • 12 oz salsa verde (check labels)
  • 1 cup raw cashews
  • 1 cup coconut milk (any compliant version will work)
  • 1 tsp each: salt, pepper, cumin, garlic powder
    juice of 1/2 lemon
  • optional garnish: diced red onion, chopped cilantro, squeeze fresh lime


  1. Add the chicken & salsa to a large saucepan, bring to a boil, then reduce to simmer until chicken is cooked through.
  2. Reduce the heat to “low” and use two forks to shred the chicken, leaving it to sit in the salsa & juices.
  3. Blend the cashews, coconut milk, lemon juice, and spices until smooth, then stir the creamy sauce into the salsa chicken. Continue to heat on “low” until warmed through.
  4. Serve warm with garnishes, and enjoy!

See the full recipe for notes on cashews, where we source our salsa verde, and Instant Pot & Slow Cooker versions!

Stop by & Pin It for later:…/creamy-salsa-verde-chicken/

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