I've used it, and sometimes it was great, and sometimes not so much. It all depends on the preparation. I've put in salads with strong dressing, in quesadillas, on pasta with a sun-dried tomato sauce, and in a crock-pot black bean and quinoa stew. All those worked well, because the chicken was only one part of the recipe and absorbed other dominant flavors. I also tried it in a more simple olive-oil and herb pasta recipe, and it was not good at all. Also, not sure if you cut the pieces. I shred them, so they are thin flaked pieces instead of chunks. It makes a big difference.
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