Saturday, May 2, 2009

Southwest Chicken Salad


1 (16 oz) bag frozen corn
2 large chicken breasts or 4 regular sized (I used 4 frozen ones from Costco)
1 can black bans, rinsed and drained
1 jar of MEDIUM salsa (or hot, but not mild, mild will lose all flavor while cooking)
1 bag corn chips

Garnish with any of the following:
sour cream
shredded cheese
cilantro
avacado
salsa
tomato
onion
lettuce

Place corn on bottom of a crock pot. Follow with chicken breasts. Top with black beans and salsa. Cook in crock pot on high for 5 hours. Remove chicken and shred with forks. Place shredded chicken back in crock pot and mix with corn and beans. Place a handful of chips on plate and slightly crush with the palm of your hand. Place a good sized portion of chicken mixture on top of chips and garnish as you'd like. This really needs the chips to bring all the flavors together. The saltiness of the chips makes it so yummy! Reheats well. You can also you torilla chips instead of corn chips.

This was a once shot picture. Just as I was ready to try another angle my battery went dead. So hopefully the first one was good enough for you to get an idea of what this looks like. My family really enjoyed it, not to mention it was nice to throw together this morning and have something warm and substantial to feed them for dinner.

2 comments:

cathy said...

Do you get paid to do your blog? YOu have one of the most interesting blog's I've ever been on! Thanks for all of the hints on different items. Can't wait to make this tasty dinner!

JaMie said...

I just made this it was a hit with the Hiltons!