Stretch the original salsa chicken recipe by adding a can of drained and rinsed black or pinto beans to the slow cooker an hour before serving.
Shred the salsa chicken and serve it in a whole-wheat wrap. Add corn and chopped peppers for crunch!
Shred the salsa chicken and serve in a bowl topped with your favorite nacho toppings. Use baked tortilla chips for scooping, or serve atop the nachos and bake at 350 degrees until the cheese melts.
Toast a corn tortilla in a skillet, then top with the salsa chicken, more salsa, veggies of your choice, and chopped black olives (optional).
Mix salsa chicken leftovers with cooked brown rice, pour into a baking dish, and top with reduced-fat Mexican cheese blend. Bake at 350 degrees until the cheese is bubbly and serve.
Eat the salsa chicken cold atop spinach or chopped Romaine lettuce. Crumble baked tortilla chips on top.
Pour the salsa chicken into a greased baking dish and cover with your favorite cornbread batter. Bake at 400 degrees until a knife inserted in the center of the cornbread topping comes out clean, about 25-30 minutes.
Drain salsa chicken and place inside wonton wrappers. Spritz with nonstick cooking spray, then bake at 375 degrees for 10-15 minutes, or until crispy. Serve with Greek yogurt spiked with chopped cilantro and plenty of hot sauce.
Stuff the salsa chicken inside corn tortillas, add chopped sauteed veggies like zucchini and peppers, then top with enchilada sauce and a bit of reduced-fat cheese. Bake at 400 degrees for 20 minutes, or until bubbly.
Mix the salsa chicken with cooked brown rice, stuff into cored bell peppers and bake at 400 degrees for about 30 minutes, or until the peppers are soft.
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