|So fresh and delicious! The perfect meal.|
4 boneless skinless chicken breasts (can be thawed or frozen!)
2-7oz cans El Pato tomato sauce (in the Mexican food isle of your grocery store)
1 package frozen grilled onions and peppers from Trader Joe's (fresh works too, cut into strips)
1 head red leaf lettuce, washed and chopped into large salad pieces
1-2c cherry tomatoes, chopped
1-2c yellow cherry tomatoes or "sunbursts", chopped
1/4 red onion, finely diced
1/3c cilantro, chopped
garlic powder and sea salt (just a bit to taste)
1 avocado, diced
1. Place vegetables at bottom of a large slow cooker and place chicken on top so they lay in a single layer. Pour the tomato sauce on top. Cook on low for 5 or 6 hours or until the chicken is tender and will shred easily (obviously the frozen breasts may take longer or turn them on high for a few hours at the end to speed up the cooking).
2. Shred the chicken with 2 forks, mixing with the sauce.
3. Put together the pico de gallo: mix the 2 tomatoes, onion, and cilantro. Season with garlic powder and sea salt to taste (just a bit).
4. Assemble your salad: Place lettuce on a plate. Top with a huge scoop of juicy meat and veggies. Then top with pico de gallo and diced avocado. Sprinkle a little sea salt on top if desired. Enjoy!