Spicy Chicken Salad


  • 6 boneless, skinless, chicken breasts
  • 2-12 oz jars Amalia's Cocina Chili Colorado Sauce
  • 1 head iceberg or romaine lettuce, shredded
  • 1 cup tomato, diced
  • 1/2 cup sliced black olives
  • 1/3 cup chopped green onion
  • 1/4 cup drained, jalapeno rings (from can)
  • 1 cup shredded Mexican blend cheese
  • 1 package tortilla corn chips, crushed into large pieces
  • 1/2 cup guacamole
  • 1/2 cup sour cream

In large crock pot, add chicken. Pour sauce over meat. Set on high for at least 4 hours. Once chicken is cooked through, shred in crock pot and leave in sauce to stay warm. In large bowl add lettuce and next 5 ingredients. Toss well. Fill salad bowls with desired amount of lettuce mixture. Top with ½-1 cup of chicken in sauce. Top with crushed tortilla chips, a dollop of guacamole and sour cream. Enjoy!

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