Chicken Taco Salad and Pineapple Salsa
Ingredients
- Chicken: 1.5 lbs can be doubled based on crockpot size
- 10 oz can Fire-roasted Rotel
- 4 oz can Green chiles
- 1.5 tablespoons Chili powder
- 1 tablespoon Ground Cumin
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon Paprika
- 3/4 teaspoon Oregano
- 3/4 teaspoon Salt
- 3/4 teaspoon Onion powder
- 1/2 teaspoonPepper
- Jalapeño optional, for more spice
Salsa Ingredients:
- 1 Jalapeño finely diced
- 1/4 c. Red onion also known as ‘purple onion’
- 1/4 c. Bell pepper or sweet pepper
- 1 Lime zest and juice
- 10 oz Rotel drained
- 20 oz can Pineapple tidbits or 1.5 cups fresh
- 1/4 cup Cilantro chopped
- 1 tsp. Salt to taste
- Protein Pasta: 1/2 cup per serving
- Romaine Lettuce and Baby Spinach
Instructions
- Prepare the Chicken: Place chicken in the crockpot. Add fire-roasted Rotel, green chiles, chili powder, ground cumin, garlic powder, paprika, oregano, salt, onion powder, pepper, and jalapeño (if using). Mix well. Cook for 2 hours on high or 4 hours on low if the chicken is not frozen.
- Make the Salsa: Finely dice the jalapeño, red onion, and bell or sweet pepper. Add lime zest and lime juice. Mix in a can of Rotel tomatoes and pineapple tidbits. Add chopped cilantro and salt to taste. Stir well and set aside.
- Shred the Chicken: Once cooked, use a hand mixer to shred the chicken in the crockpot. Cover with cling wrap to avoid a mess, cutting a hole for the mixer beaters.
- Assemble the Salad: In a meal prep container or jar, layer 1/2 cup of shredded chicken, 1/2 cup of cooked protein pasta, and 1/2 cup of the prepared salsa. Top with chopped romaine lettuce and baby spinach until the container is full.
- Serve: When ready to eat, shake or mix the salad to combine all ingredients. Enjoy as a nutritious and flavorful meal prep option.
Video
Notes
Whole meal coast about $19.73.
Tried this recipe?Let us know how it was!