Mexican Chicken with Arugula



1 lb Chicken Breast

1 Avocado

6 Tbsp Salsa

3 Tbsp Plain Yogurt (Dairy-Free Yogurt if Dairy-Free)

1.5 Cups Arugula

Juice of 1/2 a lime

2 Tbsp. Olive Oil

9 Large Tortilla Chips (optional)


Put chicken in crock pot on high over if water and cook for 4 hours. Take  chicken out of crock pot and shredded with fork and knife. Put 1/3 of chicken on plate. Dice avocado and put 1/3 on top of chicken. Spoon 2 Tbsp salsa over chicken and avocado. Top with 1 tbsp of yogurt. Crush tortilla chips and sprinkle over food. 

Put the arugula in a separate bowl. Add lime and oil and toss well. Put arugula around chicken mixture! 

Servings: 3