Lots of flavor and plenty of energy make this an ideal power meal!
Make the chicken in the slow cooker:
6 skinless, boneless chicken breasts
1 - 14.5oz can black beans
4 ears fresh sweet corn
1 - 14.5oz can diced tomatoes (no salt added)
2 tsp. cumin
1 tsp. red pepper flakes
1 tsp. chili powder
1 tsp. onion powder
2 cloves garlic, minced
Add all ingredients to slow cooker and cook on low for 7-8 hours.
Shred chicken with a fork and drain excess tomato juice. Set aside.
Then make the salad base.
Salad base:
4 cups cooked quinoa
4 cups kale, chopped
1 large Hass avocado, sliced
2 cups cherry tomatoes, halved
½ cup cilantro, chopped
½ cup green onion, bias cut
2 limes, cut into wedges
In a large salad bowl, add 1 cup of chopped kale. Top with 1 cup of quinoa and then a cup of the southwest chicken mix. Garnish with tomatoes, cilantro, green onion, avocado and limes. Top with your favorite salsa and enjoy!