Easiest salad ever and so so good!!! We were craving some mexican the other night so I randomly thought up this idea and luckily had the stuff to make it! It was so tasty that we ended up making it again last night for dinner...a rare thing to repeat meals within two weeks in our house. My friend Lauren posted this great convenient (& healthy) way to cook chicken so I used her method the second time I made it and loved it! That is how I will share below. Its a great way to cook chicken for any mexican dish, casserole, or really just anytime something calls for shredded chicken! It made the chicken so tender and moist.
Chicken Taco Salad
yields two salads with leftovers for another salad or quesadillas!
2 to 3 chicken breasts
1 to 2 cups chicken or veggie broth (or use water to dilute it as I did)
1 to 2 chipotle peppers in adobo sauce (I keep the leftovers from a can in my freezer in a ziploc for easy use in dishes like this)
garlic powder, chili powder, cumin (or other seasonings)
1 head red leaf lettuce (or romaine, etc.)
cherry or grape tomatoes
diced red onion
3/4 cup black beans, drained & rinsed
salsa of choice (we used a red & a green salsa)
Place fresh or frozen chicken breasts in crock pot and cover most of the way with broth (or water). Cook on low for 6-8 hours.
Remove chicken from crock pot and shred with tongs or a fork. (The peppers are very spicy so start with one at first.) Dice chipotle pepper and mix into chicken. Season with garlic, chili powder, cumin, etc.
Chop lettuce and add to bowls. Top with chicken once its cooled a bit so your lettuce doesn't wilt too much! Top with remaining toppings. You will only have to use a little ranch as the salsa acts as a dressing as well!