Sunday, June 1, 2014

Summer Mexican Salad Low Fat for the whole family

  1. 6 boneless skinless chicken breasts
  2. 16 oz. jar of salsa or 1 can of diced tomatoes (cilantro & lime or green chile variety)
  3. 1 T. chili powder
  4. 1 can beans (black or pinto) [optional]
  5. 1 can or small bag of frozen corn [optional]
  1. Pour salsa and spices in the crockpot and stir.
  2. Add beans and corn (if using.)
  3. Add chicken (frozen is fine) and push it down in the sauce as much as possible.
  4. Turn crockpot to low and cook 6-8 hours on low or 3-4 hours on high.
  1. Serve over salad with any desired toppings.

1 comment: