Ingredients
2largechicken breastboneless, skinless, halves
1 ½ cupsfresh salsa
1 ½ Tbsptaco seasoning mixstore bought or homemade
15ozblack beansdrained and rinsed
15ozpinto beansdrained and rinsed
1cupcorn kernelsfrozen
1headgreen leaf or iceberg lettucecut or torn into bite size pieces
1 ½cupsMonterrey Jack cheeseshredded or Cheddar cheese
3Roma tomatoesdiced
2avocadosdiced
Sour creamfor serving
1recipecilantro lime ranch
6taco salad bowlsor fried flour tortilla chips
¼cupmayonnaise
2Tbsp.mayonnaise
¼cupsour cream
¼cupmilk
1tbspbuttermilk ranch seasoning mix
¼cupcilantroabout a small handful
1smallclove garlic
½Limejuice
Preparation
Place chicken in a slow cooker, pour salsa over the chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours.
Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside.
Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste.
Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through.
To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture, cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.
Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.
