Crockpot Chicken Taco Salad with Fresh Salsa and Guacamole

I absolutely love this recipe/meal!! It's easy, simple and so delicious! I cut down the recipe in half (because I'm only serving 2 tonight) but this recipe is normally doubled for a big crowd! The salsa I learned from a friend a few years ago and can be a titch high in sodium and a little spicy, so watch out! (Adjust to what YOU like) The Guacamole is simple and I usually use 2 Avocado per 1 Seasoning Packet. But today I forgot an avocado, so feel free to use half of the packet. 

Don't forget to log your meal into your myfitnesspal app!

Serves about 2 people (with some leftovers) 
Time Total: 4.5 hrs
Crockpot Chicken: 4 hrs on High 
Salsa: 15 min
Guacamole: 15 min

What You'll Need:
2 Chicken Breasts (Mine were frozen and weight all together 8.5 oz)
1 Jar Salsa (I used Chi-Chi's Medium Thick and Chunky 16 oz Jar)
1 Taco Seasoning Packet (I used Mejier Brand: Mild)
3 Roma Tomatoes
1 Jalapeno
1 Large Green Bell Pepper
1 Small Bunch of Fresh Cilantro
3 Small Yellow Onions
2 Tbsp Margarita Salt (or any other type of sea salt, but I think this truly tastes different!!)
1 Fresh Lime
1 Avocado (Ripe/Soft)
1 Guacamole Seasoning Packet (I used McCormick Guacamole Seasoning Mix *All Natural)
1 Bunch of Lettuce (your preference)

Directions:
Crockpot:
1. Add Chicken Breasts, taco seasoning Packet, and jar of Salsa into pot, stir it up, and set at high for 4 hrs
*Before:

**Be sure to stir it so it doesn't get stuck to the bottom!
2. After 4 hours, remove chicken into a separate bowl and shred chicken
*After: Don't put the salsa in the crockpot back with the Chicken; it had raw meat cooked into it; toss it!

3. Let the chicken sit, covered, while you make the rest

Salsa: Makes just over 3 cups worth!!
(I used a food processor for this but you can finely dice these and make sort of like a pico de gallo style of salsa)
1. Slice 2 1/2 Roma tomatoes in half, throw into food processor
2. Slice 2 Onions in half, throw into food processor
3. Cut off the vine on the Jalapeno, cut it in half, gut the seeds out, throw in hollowed pepper in food processor
*It should look like the one on the right:

4. Cut off the vine on the Green Pepper, cut it in half, gut the seeds out, throw in hollowed pepper in food processor
5. Cut the end of the stems off, rip in half once, throw in Cilantro, about 1 handful; be careful not to add too much, that will kill it
6. Throw in 1 Tbsp Margarita Salt (I start off with 1 Tbsp then at the end, add 1 Tbsp more if needed)
7. Cut Lime in half, squeeze one half into the food processor
7. Blend to your liking. I like mine liquified  
8. TASTE!!! If you think it needs more salt, lime or cilantro add it! Mine always needs a little adjusting to get it just right. If you want it more tomato-ie, add one tomato at a time to it!
*After:

Guacamole: (I used a food processor for this as well but you can mash/mix it to your liking)
1. Cut the Avocado in half, circling the large seed inside
2. Separate the two halves, and pull out the seed 
3. With a spoon, go around the peel of the Avocado and try to get as much Avocado as possible in one swipe, throw into food processor 
4. Do the same to the other half, throw into food processor
5. Add the other 1/2 of the Roma Tomato into the food processor
6. Add 1 small onion (sliced in half) into the food processor
7. Put Guacamole Seasoning Packet into the food processor as well
*Before: 

8. Blend to your liking
*Also if you don't have a Guacamole Seasoning Packet just add 1 Roma tomato, 1 small yellow onion, garlic & onion powder, blend! :)
**After: Normally I like it a little creamier but this was fine!

Finally,
Serve the chicken on top of a salad, add salsa and guacamole! ENJOY!!!  

*Some other healthy alternatives with this meal: 
- Use Plain Greek Yogurt instead of sour cream
- Use Whole Grain Tortillas or even Organic Corn Tortillas instead of White (often bleached)
- If you want to add some Tortilla Chips I suggest Blue Corn Kinds!
- Add Fresh Fruit like Mangos!

***Reminder to measure out all of your portions!***

1 Serving Size:
1.5 oz Salad (I used Earthbound Farm Organic: Baby Romaine) 6 calories
3.8 oz Shredded Chicken 198 Calories
3 Tbsp Guacamole 74 Calories
3 Tbsp Salsa 13 Calories
Total Calories: 291 Calories

*Thank you to my friend Zachy!! You taught me this awesome Fresh Salsa recipe and I still love it! (I even have the note card you first wrote the recipe on from 2012 lol)