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)
Salsa
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 cassiecraves.blogspot.com I am sure that I will make this many times I give it a 4 1/2
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