Crockpot Salsa Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless, skinless chicken breasts1 jar salsa1 bag of frozen corn1 can black beans, drainedmixed salad greensdiced tomatoesdiced purple or red onionshredded cheddar cheese
place breasts in the bottom of a pam-sprayed slow cooker. Cover with salsa. Add in corn and beans. Cook on low 4-6 hours until done. Shred with fork. Serve over a bed of salad greens. Top with diced tomato, onion, and a little shredded cheddar.
Serving Size: Makes 4 salads
Number of Servings: 4
Recipe submitted by SparkPeople user MJ-SHE-BEAST.
Serving Size: Makes 4 salads
Number of Servings: 4
Recipe submitted by SparkPeople user MJ-SHE-BEAST.
Nutritional Info Amount Per Serving
- Calories: 396.0
- Total Fat: 6.2 g
- Cholesterol: 78.1 mg
- Sodium: 1,160.0 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 12.0 g
- Protein: 41.3 g
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