Wednesday, April 17, 2013

Mexican Chicken Salad

I pretty much love Mexican food anytime, all the time. So when I stumbled across this recipe I just knew I would have to give it a shot. It is easy, cheap, and of course yummy!

What you will need
Crock Pot
3 Chicken Breast
1 can of black beans
1 can of rotel tomatoes
1 can of whole kernel corn
1 can 99% fat free chicken broth
3/4 packet of taco seasoning
4 tablespoons of light sour cream
greens onions to top
Start by putting your chicken and chicken broth in the crock pot on high for about 30 minutes. Check occasionally some cook faster some slower but my chicken took about 30 to 40 minutes.

While it is cooking mix your black beans, corn and  rotel tomatoes.

Once the chicken is complete cut into small pieces and add to bowl, along with 4 tablespoons of light sour cream and the 3/4 packet taco seasoning. Mix together. Once fully mixed, add chives.

Now you can eat this two ways. You can keep it cold like chicken salad or you can warm it up. I tried it both ways and I found that warming it up tasted much better.
 (unless I was at a cookout on a
 beautiful day)
After it is all completed, you can go ahead and pack your lunch for work for the next day and the great thing is it makes about 4 servings. (make sure you don't let it get old though)

Day 76:
Breakfast: non fat yogurt and 1 hard boiled egg
Snack: skim mozzarella stick & 1 oz of plain almonds
Lunch: 1 cup of mexican chicken salad
Snack: pistachios and a small orange
Dinner: ground chicken spaghetti squash
Dessert: frozen yogurt bites
17 days no diet mountain dew

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