Chipotle Pulled Chicken Salad
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Servings: 4 servings
Calories: 321kcal
- 1 lb raw chicken breast
- 7 oz can chipotles in adobo sauce
- 2-3 heads romaine hearts, chopped (yields about 8 cups)
- 1 cup black beans drained and rinsed
- 1 cup corn
- 2/3 cup cherry tomatoes halved (16 tomatoes)
- 1/2 cup roasted tomatillo salsa (I used HEB brand)
- 1/2 cup tortilla strips
Add chicken and chipotles in adobo to a slow cooker. Ensure chicken is coated in sauce all around. Slow cook on low for 7 1/2 to 8 hours until chicken shreds easily with a fork. Once shredded, return to slow cooker and toss with sauce. Set aside.
Divide all ingredients into four servings. Top with tomatillo salsa and tortilla strips immediately before serving.
Calories: 321kcal | Carbohydrates: 34g | Protein: 34g | Fat: 8g | Cholesterol: 66mg | Sodium: 625mg | Potassium: 936mg | Fiber: 9g | Sugar: 7g