Chicken Salsa

Modified from a recipe developed by Katlyn Hutchings, MS, RD

§ Ingredients

  • 2 – 4 boneless chicken breasts.

  • Two (2) 14.5 oz. cans of diced tomatoes. (Consider using flavored and low-sodium varieties.)

  • One (1) can of black beans, drained and rinsed.

  • One (1) can of small red beans, drained and rinsed.

  • 2 – 3 tablespoons chili powder, according to personal preference.

§ Method

Combine all ingredients in a crock pot. Cook on low for 6 – 8 hours. Once cooked the chicken is easily shredded with a fork.

§ Notes from Joan

  • A great protein and fiber source, serve with a side salad or other cooked veggies.

  • Excellent over a bed of romaine as a variation on a taco salad.

  • Serve over cooked spaghetti squash, quinoa, or brown rice.

  • Top with avocado slices and ripe olives as an excellent source of healthy fat.

  • Yields four or more servings. May store left overs in refrigerator 2 – 3 days.



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