Ingredients:
3 large chicken breasts (boneless, skinless)
Lg bag of favorite salad base
2 12oz jars of your favorite salsa
1 8oz package shredded cheese, mexican blend
1 medium tomato, diced
8 oz sour cream (optional)
Low-carb salad dressing (optional)
Doritos tortilla chips
Directions:
Cook chicken breasts in 1 1/3 jars (16 oz) of salsa in crock pot on low for 8-10 hours. Shred chicken when fully cooked.
Place chicken on a plate of salad mix (picture is traditional iceberg salad, I prefer dark greens but was cooking to my family's palette.) Top with 2-3 tbs of shredded cheese and 2-3 tbs diced tomatoes. To with either your favorite low-carb dressing or some of the remaining salsa and a dollop of sour cream. To keep it low-carb crush 2 Doritos chips on top. For the non-carb-counters feel free to crush up a whole handful, the flavor is great. But if you're eating low-carb, you'll want just enough to taste. There are about 3 carbs in the 2 chips. One thing I would add next time would be half an avocado sliced up, it would have been the perfect low carb complement to the meal.
Enjoy!
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