I really enjoyed this dinner from Monday night, and it was made when I had very little in the house in terms of groceries, and with no planning. It was easy to make, healthy, and very tasty - just the kind of thing I want on a weekday night. The only thing is that you have to start the chicken early - it really does have to simmer for 2 hours. I would imagine that it would be an ideal candidate for a slow cooker. Be sure to use spicy salsa, as it will mellow with cooking.
To dress the salad, I used one of my favorite dressings from Williams Sonoma. It has a nice sweetness that offsets the spiciness of the chicken. I topped it with some black beans that I cooked with scallions, sour cream, and cilantro. Dinner is served!
Salsa Chicken
- 4 chicken breasts
- 2 cups salsa - the spicier, the better
- 3 cups chicken broth
Add chicken breasts.
Reduce to a simmer.
Cook for 2 hours.
Shred chicken apart with 2 forks.
Chile-Lime Vinaigrette
- 3 T. fresh lime juice
- 1 T. honey
- 4 T. canola oil
- 1/4 t. minced garlic
- 1/4 t. ground cumin
- 1/2 t. crushed red chiles
- 1 T. finely chopped fresh cilantro
