I’ve been trying a lot harder to eat healthier the last two weeks. That means I’ve had to plan ahead lunches so that I’m not eating cheeseburgers everyday. Tonight I put together a salad that I’ll be eating for lunch over the next few days.
It was going to be an Enchilada Cauliflower Rice bowl, but I had a little mishap with the cauliflower rice. I’ll give it a try again some other time. When I have a grater that has normal size holes and not teeny tiny ones.
Chicken Enchilada Salad
1lb Boneless Skinless Chicken
1/2 bag of Baby Spinach
1 c black beans
1 small can sliced black olives
1 red bell pepper
1 can enchilada sauce
1 tsp chili powder
1/2 c shredded Mexican cheese
1. In a slow cooker, combine chicken, can of enchilada sauce and chili powder. Cook on low for 2-4 hours
2. Remove chicken from sauce and shred, then return to sauce and allow to cool
3. Chop red pepper
4. Rinse black beans
5. Assemble salad, add baby spinach, chopped red peppers, black beans, black olives and cooled chicken
6. Top with shredded cheese and ranch dressing
This came out pretty darn good, if I do say so myself. I only added half the bag of spinach because I plan to add more as I eat it over the next couple of days. That way the spinach won’t get too wilty. It helps to stick to healthy eating if you have something you look forward to eating!