Mexican Chicken with Arugula
1 lb Chicken Breast
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!