Mexican Chicken Salad Sandwich

This little baby is from the brain of me. I decided I wanted it, so I invented it. Hopefully you like it too. Any suggestions or modifications are welcome.

1 can of cooked chicken

1/2 Tbsp Taco seasoning

1/2 tsp cumin

1/4 C salsa (from a bottle if you want the right consistancy)

1/4 C cheese

Mix it all together and serve warm or cold on a tortilla.

Chicken for Quesadillas

So I know I have already posted about quesadillas before, but I just figured out a really good recipe to make chicken to go inside of them. I really like it, and I hope you do too. The flavor isn't super strong, but it is still a good flavor. I made this up for the first time today, so I'm not sure if I have the proportions right, but I will probably come back and tweak it a bit if it's wrong.

3-4 chicken breasts (depending on how much chicken you want and how big they are)
1/2 packet Taco Seasoning
1/2 packet Fajita Seasoning
Dash of Garlic Salt
Dash of Cumin
Dash of Onion Salt
Dash of pepper
Water

In a crock-pot, combine water and seasonings. You'll need enough water to almost cover the chicken. Add the chicken breasts and cook on low for 6-8 hours or cook on high for 4-6 hours. You'll know the chicken is done when it shreds easily. I personally like to let it soak for a few minutes in the juices after shredding it

Mexican Chicken Soup

Very few ingredients, and super super super delicious! We've made it twice (in three weeks). Once we used Pace medium salsa, and the other time we used some fresh salsa that was mild. I personally prefer it a bit spicier, but my lovely roommie prefers it with the mild salsa. You make the call there. Here it is:

1 Tbsp canola oil
1 small onion, chopped
1 jalapeno pepper, diced
2 cloves garlic, minced
2 tsp ground cumin
5 cups lower-sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts cut into two inch strips (about 4 breasts)
2 cups mild refrigerated fresh salsa (make substitutions when you feel like it for other salsas)
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion and jalapeno. Cook, stirring often, until the vegetables are tender (about 3-5 minutes). Stir in garlic and cumin. Cook for about 30 more seconds (the oil will seem to absorb really quickly). Add broth and increase the heat to high and bring to a boil. add the chicken and cook until no longer pink (about 3 minutes...but sometimes I go longer just to be safe). Stir in the salsa and bring back to a boil. Season with salt and pepper to taste, and serve hot.

Baked Pesto Chicken

It's been a while since last I posted anything. Last semester was probably the craziest time of my life, so I had barely enough time to eat, let alone to write about it. But, this semester, and this new year, I decided to go on a diet. (Gasp! I know...but it's not a crazy diet, it's a really good one that is sustainable...they even encourage dessert the whole time.) Well, this little recipe is one of my first and favorites of the first phase of the diet. Super quick and easy, few ingredients, and most of all, delicious!

4 boneless skinless chicken breasts

1/2 cup pesto (from a jar)

2 ounces shredded part-skim mozzarella cheese (1/2 cup)

Salt and freshly ground black pepper

Preheat oven to 375. Spread 1/4 cup of the pesto in a 9x13 baking dish.  Rub chicken with salt and pepper.  Lay chicken breasts over pesto, spread the tops of the breasts with the remaining pesto. Cover with foil and bake chicken until cooked through (20-25 minutes). Uncover and top with cheese. Bake until cheese is melted (about 5 more minutes). Serve hot.