Chicken: 1.5 lbscan be doubled based on crockpot size
10ozcan Fire-roasted Rotel
4ozcan Green chiles
1.5tablespoonsChili powder
1tablespoonGround Cumin
1/2tablespoonGarlic powder
1/2tablespoonPaprika
3/4teaspoonOregano
3/4teaspoonSalt
3/4teaspoonOnion powder
1/2teaspoonPepper
Jalapeñooptional, for more spice
Salsa Ingredients:
1Jalapeñofinely diced
1/4c.Red onionalso known as 'purple onion'
1/4c.Bell pepper or sweet pepper
1Lime zest and juice
10ozRoteldrained
20ozcan Pineapple tidbits or 1.5 cups fresh
1/4cupCilantrochopped
1tsp.Saltto 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.