I whipped up this recipe the other night for dinner and it could not have been easier! It all starts in a slow cooker with the salsa chicken, and then once it's dinner time, all you need to do is assemble the salad. Now that is the type of cooking I can get on board with! You can use this shredded salsa chicken on an assortment of dishes - in burritos, tacos or quesadillas, on top of nachos or burrito bowls - the options are endless. But, sometimes you just need a big ole salad, and that's exactly what we did! You can truly use whatever toppings you want on this salad and it will turn out delicious. I added a few optional toppings at the bottom as suggestions, but feel free to make this your own! Enjoy!
Ingredients:
For the Chicken:
1½ lbs chicken breast
1 (24 oz) jar of red salsa
For the Salad:
1 lb chopped romaine lettuce
1 (15 oz) can of black beans, drained and rinsed
1 (15 oz) can of yellow corn, drained and rinsed
1 large tomato, diced
1 avocado, diced
½ C plain greek yogurt
1 lime, juiced
¼ tsp salt
¼ tsp pepper
Handful of fresh cilantro leaves
½ C green salsa (for the salad dressing)
Optional Toppings:
Diced red onion
Pickled or fresh jalapenos
Hot sauce
Diced jicama
Shredded cheese
Sliced black olives
Crumbled tortilla chips
Additional Supplies:
Slow cooker
Directions:
Place chicken breasts and red salsa into your slow cooker and make sure the chicken is coated in salsa on both sides. Cook on low for 8 hours.
Once the chicken is done, use two forks to shred the chicken while it is still in the slow cooker. After the chicken is shredded, stir so that all of the chicken is covered in the sauce.
In a small bowl, add greek yogurt, lime juice, salt and pepper. Stir together until combined.
In a large bowl, add your romaine lettuce and top with a few large scoops of your shredded salsa chicken (you will likely have some left over!).
On top of the chicken, add your black beans, corn, tomatoes and avocado (plus any other toppings you want to add). Drizzle the greek yogurt sauce over the top of the salad.
Garnish with fresh cilantro and serve with the green salsa on the side to use as salad dressing!
Prep Time: 10 minutes
Cook Time: 8 hours and 10 minutes
Total Time: 8 hours and 20 minutes
Servings: 3-4 servings
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