Wednesday, April 25, 2012

Salsa Ranch Chicken Taco Salad

1 head iceberg lettuce, chopped
1 packet of Mexican rice, cooked according to package directions
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
Shredded cheddar cheese
avocado ( I added to the recipe)
Corn chips ( I used tortilla chips. Its what I had)
Ranch dressing ( I made homemade)

1. Place the chicken in a Crock pot. Add salsa, chicken stock, chili powder, cumin, and ranch dressing mix; stir to combine and evenly coat the chicken. Cover and cook on High for 4 hours or Low for 8 hours. When ready to eat, remove chicken and shred with two forks.

2. To assemble the salads, arrange lettuce on a plate. Top with rice, beans, corn, chicken, cheese,avocado and corn chips. Add more salsa and drizzle with ranch dressing.
* This was so yummy I used medium spice salsa and it was so yummy. I loved that this is mostly done in the slow cooker so that when you are ready you can just throw it all together so quick. I got this recipe from I am sure that I will make this many times I give it a 4 1/2

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