Southwest Chicken Salad Recipe

This southwest chicken salad recipe is part of a sponsored conversation written by me on behalf of Albertsons and Safeway. The opinions and text are all mine.

Salads are a menu staple for us in the summer time, especially if it means I can avoid turning on the hot oven and heating up the house. This southwest chicken salad is a great blend of savory flavors and is the perfect hot weather meal, especially since all the heavy cooking gets done in a slow cooker!

This simple recipe requires only a few fresh ingredients and gets the bulk of its flavor from canned items from your pantry {or cantry}.

A well stocked cantry is the perfect way to ensure nutritious and flavorful meals. Canned food is truly farm to table. Nutrients are locked in at the peak of ripeness just hours after picking and using canned fruits and vegetables is a great way to add vitamins and minerals to your diet. Plus, cans save you prep time and help you get a healthy meal on the table quickly … something we can all appreciate with our busy schedules. And if you’re on a budget {and aren’t we all?}, you’ll love that canned foods are typically half the cost of frozen and 15-20% less than fresh.

Ready to get started with dinner?

Place 4-6 chicken breasts {thawed or frozen are fine} in the crockpot and add three 7-ounce cans of salsa and a 4-ounce can of mild diced green chiles. Cook on low for 5-6 hours or high for 3-4 hours until the chicken is cooked through and shreds easily.

Remove the chicken from the sauce and, using two forks, shred into pieces.

Fill a bowl with chopped romaine lettuce and top with the shredded chicken, then add chopped jicama {I dice one small jicama}, a 3.8-ounce can of sliced olives, and a 14.75-ounce can of fire roasted corn.