Bajio Chicken Chile Salad

I am sure that you thought that I had fallen off the face of the earth, nope I've just been sick. The only thing I think that is worse than being sick, is being pregnant and sick. It seems that as soon as I start thinking I'm better, the next day I am feeling horrible again. So feeling better or worse I was determined to get something posted this week.

This recipe comes from a site that I love. Leigh Ann at Your Homebased Mom is amazing! She has yummy recipes that I love and tons of fun decorating and holiday ideas.

There are 2 reasons that I wanted to try this recipe. First, I have heard great things about the Chicken Chile Salad from Bajios. Sadly I have never had it, but my friend and favorite neighbor from Rexburg loves it. The second reason, it is a crock-pot recipe. With our baby coming soon and the weather cooling off, nothing seems easier and nicer than dinner making its self on the counter. This recipe was so easy that I actually gave it to my husband and he put it together while I finished getting ready for church.

This Chicken Chile was so wonderful. Having never tried the real Chicken Chile I have nothing to compare it to, but Leigh Ann says it's right on with the real thing. And as far as I am concerned, even if it doesn't taste like the original, it tastes so good, why would it matter? Leigh Ann used the chicken as a topping on a salad, like at the restaurant. I found that my lettuce was looking a little sad, so we made burritos for dinner and quesadillas the next day with the leftovers. I am pretty convinced that you could put it on just about anything and it would be great.

So without further ado, here is the recipe. Try it out, and let me know what you think.



This is out burrito. Sorry it's not as beautiful as Leigh Ann's picture.

Bajio Chicken Chile Salad

5 chicken breasts (I only used 4 large ones)

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicier rather than sweeter add a hotter salsa and more green chilies.