Friday, October 7, 2011

Fajita Chicken Salad with Fresh Pico de Gallo and Diced Avocado

I'm pretty sure I could eat Mexican food every single day and it would never get old:  It's my favorite food in the world.  Of course, trying to make Mexican food healthy and delicious without the fried tortillas and grease filled tacos is another story.  Sigh.  I decided to create a simple but richly flavored chicken fajita salad that is not only delicious but also healthy and satisfying.  I topped it off with the freshest pico de gallo you will ever eat using seasonal tomatoes.  Bonus:  It's gluten free and Paleo friendly!

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!

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