Chicken Verde Salad

The chicken cooks up nice and flavorful in the slow cooker all day. Prepare your salad mix the night before and it will only take a few minutes to get this dish on the table. I prefer the jarred salsa verde to reduce BPA. If you like spicy foods, you may want to add cayenne pepper to the seasonings.

  • 2 pounds boneless skinless chicken breast
  • 1 small onion, chopped
  • 3/4 cup jarred salsa verde
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 head romaine lettuce, chopped
  • 1 avocado, sliced
  • 1/4 choppped black olives
  • 1/2 cup chopped tomatoes
  • additional salsa verde, optional

Put chicken in slow coooker. Rub with cumin, garlic, salt and pepper. Top with onion and pour salsa verde over the top. Cook on low 6-7 hours. Shred chicken with two forks. Prepare salad by layering lettuce in bowl, topped with shredded chicken. Top with with avocado, black olives, tomato and optional salsa verde.

Servings 6

Entered at Real Food Wednesday at Kelly the Kitchen Kop

 

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