Crock Pot Chicken Salad

My inspiration for this dish came from Real Mom Kitchen's recipe for Chile Lime Chicken Tostadas. But ... I didn't feel like making Tostadas so I thought a salad would be the way to go.

It was !

Alia finished hers first and asked for SECONDS !! She said "I love this stuff !" Seriously, if you knew this child and that she was THE SLOWEST EATER ON THE PLANET, you would be a shocked as we were to see how quickly her dinner left her plate and got into her belly !!

Here's how you do it ..

In the morning, put the following into your crockpot:

1 can diced green chilies
4 cloves of garlic, minced
A sprinkle of chili powder ... to taste
Juice of two limes
1 diced medium red onion
2lbs or 1kg boneless chicken breasts

Turn it on low ... come back in 5 hours, shred the chicken, mix it around with the remaining juices and leave it on warm til ready to serve. If you aren't going to be out all day, like I was, you might like to put it on closer to lunch time so it doesn't sit on warm for so long. But it made no difference.

When you're ready to eat, make your salad. I used :

3/4 head of iceberg lettuce ... chopped small (cuz I'm weird like that)
4 roma tomatoes, chopped

I also had, on the side since I knew there would be leftover salad :

greek yogurt
grated tasty (white cheddar) cheese
cilantro (fresh coriander)
chopped avocado

Right before we were ready to eat, I topped the salad with shredded chicken. I didn't use all of it as I thought Rory might like shredded chicken sandwiches for lunch the next day !

Toss. At the table, serve the salad into the bowls & let people top with the toppings ...

DONE !!!

and so yummy !!




I'm submitting this to Coooking Thursday ... hosted by Sandra at Diary of a Stay at Home Mom. For more great recipes, check her Cooking Thursday posts each week !!