Taco Chicken Salad

INGREDIENTS:

4 cups water
2 cups fat-free lower-sodium chicken broth
1 tbsp whole black peppercorns
5 garlic cloves crushed
1 pound boneless skinless chicken breasts cut in half
2 celery stalks chopped
1 large carrot peeled and chopped
1 jalapeño cut in half
1 medium onion cut in quarters
¼ cup fresh cilantro chopped
¼ tsp salt
¼ tsp cracked black pepper
½ tsp ground cumin
½ tsp chili powder
4 oz low fat cream cheese very soft, cut into small chunks
1 large tomato chopped
cheese, sour cream, greek yogurt, hot sauce, avocado garnishes

DIRECTIONS:

Combine water, broth, peppercorns, garlic, celery, carrot, jalapeno, and onion in a large pot over medium heat. Place chicken into pot with other ingredients, and bring to a boil. Reduce heat and simmer 8-10 minutes or until chicken is done. Remove chicken and shred chicken using 2 forks; set aside. Discard liquid or save for later use as chicken broth (freezes well).
In a large bowl, mix chili powder, cumin, salt, pepper, and cilantro …