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Fresh and Tasty Mexican Crockpot Summer Salad
For my kids, today is the last day of summer! We've been running around getting the last of the necessary school supplies, meeting the teachers and finding classrooms, and counting socks and underwear to make sure we are prepared. Lucky for us, dinner was EASY!
Before the marathon shopping day, I threw some chicken in the slow cooker with some seasonings and made some salad dressing. It took me 4 minutes, tops!
At 4:00, I put on a pot of rice in the rice cooker (1 minute, tops!)
At 6:00, I chopped lettuce, tomatoes, avocados, and opened a can of black beans. (5 minutes, tops!)
Then, all we had to when everyone arrived for dinner, was assemble. Here is how it looked:
Layer 1: Tortilla
Layer 3: Shredded lettuce
Layer 4: Black Beans
Layer 5: The chicken from the crockpot
Layer 6: Avocados and tomatoes
Layer 7: Creamy Dressing
These adorable neighbors loved it!
I love these days as proof that even on the busiest days, you don't have to resort to eating out! This whole meal was super easy and super fast!
The crockpot chicken recipe was
- 2 lbs boneless skinless chicken breasts (or thighs)
- 1/2 cup zesty Italian Dressing (or homemade zesty Italian)
- 1/2 TBL Chili Powder
- 1/2 TBL Cumin
- 2 Garlic cloves
All dumped in the crockpot, and set at low for 4-5 hours.
The Dressing we made was:
- 2 cups Greek Yogurt
- 3 tomatillos
- 1 jalapeno (optional, ours was pretty small from our garden)
- 1 garlic clove
- 1 lime, juiced (squeeze the juice into the mix)
- 1 pkg Ranch Dressing seasoning
Put everything in the blender and blend until tomatillos are completely blended.
Hallelujah for easy, fresh, delicious, and healthy meals!!