Modified Chicken Salsa with Labaneh

Modified Chicken Salsa with Labaneh
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 237.7
  • Total Fat: 6.0 g
  • Cholesterol: 77.7 mg
  • Sodium: 190.0 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 31.3 g

View full nutritional breakdown of Modified Chicken Salsa with Labaneh calories by ingredient


Introduction

This is a modification of THE chicken salsa recipe (Spark's TOP recipe), using Turkish labaneh instead of sour cream. I also added a can of Ro*Tel in with the salsa to give it a little kick. This is a modification of THE chicken salsa recipe (Spark's TOP recipe), using Turkish labaneh instead of sour cream. I also added a can of Ro*Tel in with the salsa to give it a little kick.
Number of Servings: 10

Ingredients

    2 lbs. chicken breast, skinless, boneless
    1.5 cup Ro*Tel Mild Diced Tomatoes & Green Chilies
    312 gram(s) Old El Paso Original Salsa
    200 gram(s) Pinar labaneh light (by AREEJ_R)
    1 medium yellow onion. sliced thinly
    1 large carrot, grated
    100 gram(s) Old El Paso Garlic and Paprika Taco Seasoning Mix

Tips

*Don't add too much water or the consistency will become soupy.

*This recipe does NOT include nutritional information for any of the mentioned side items.


Directions

1. Place chicken breasts in bottom of slow cooker.

2. Sprinkle taco seasoning mix on top.

3. Grate carrots and slice onions, then layer them over the seasoned chicken.

4. Pour salsa and Ro*Tel tomatoes and chilies on top. Add 1/2 cup of water*.

5. Set slow cooker to LOW and let cook for 6-8 hours.

6. When chicken is completely cooked, shred it with a fork and allow it to absorb some of the juices.

7. Prior to serving, stir in the labaneh and allow to incorporate.

Serve with corn tortillas, over brown rice or spoon over green salad. Enjoy!

Serving Size: Makes approximately 8 1-cup servings