Chicken Taco Salad

This recipe was supposed to be served over rice, but I spinach seemed like a healthier option.  The taco mixture was really good- I ate one of these salads for lunch 4 days this week 🙂

Chicken Taco Salad

Slightly adapted from Budget Bytes

Ingredients:

  • 1.5 lb chicken breasts
  • 16 oz (1 pint) salsa
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can corn, drained
  • 1 tb chili powder
  • 1/2 tb cumin
  • 1/2 tb garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • pepper to taste
  • 1/4 c water
  • 8 oz shredded cheddar cheese
  • baby spinach leaves

Directions:

  • Add everything, except the cheese & spinach, to the slow cooker.  If your salsa is runnier, you don’t have add the water.
  • Stir everything; make sure the  chicken is covered.  Secure the lid of the crockpot.
  • Cook on low for 8 hours.
  • Stir the mixture with forks, or a stand mixer, to shred the chicken.
  • Serve the mixture over baby spinach leaves
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