Saturday, April 9, 2011

Chicken Taco Salad

This salad is so tasty it doesn’t even need dressing. So easy to put together and you can modify the ingredients to your liking.

3 chicken boneless breasts
1 can of diced tomatoes with jalapenos
Lettuce mix
Corn tortilla chips
1 can of black beans, drained
Shredded cheddar cheese
Jarred jalapenos slices, chopped
Green onions, sliced

Before you go to work in the morning, add the chicken and canned tomatoes in the crock pot. Turn to low and let cook for 6+ hours, or until you get home from work. Then take two forks and shred the chicken, mixing in the juice from the tomatoes. Set aside.

To assemble salad, start with lettuce, top with crushed tortilla chips, add beans (cold), top with shredded chicken, add cheese and finish off with jalapenos, green onions and a dollop of salsa. (I would have also added sliced avocado and sour cream, but I didn’t have any. Sliced olives would have also been a nice topping.)

Husband's inquiry, “So, it’s like we’re having nachos for dinner, but on a bed of lettuce?”


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