RECIPE: Chicken with Cucumber Salsa

I'm still recovering from the epic moussaka adventure, so as a sort of kitchen detox, I'm following up with the easiest recipe ever. Seriously. THIS IS SO EASY. And it's a great way to use up random leftover veggies.



Yum, right?

The cucumber salsa recipe comes from my friend Erika, the blogger behind Honey I Shrunk My Butt.

The chicken recipe is my own creation. If you can call it that. I mean, my two-year-old could probably come up with this if I left him alone in the kitchen for five minutes. (Okay, that's not true. If I left him alone in the kitchen for five minutes, he'd most likely eat a whole box of Triscuits and dump out every piece of paper in the recycling bin.)

You'll need:

• boneless chicken
• a cup of salsa (any kind)
• half a cucumber
• half a red pepper
• 1/4 of a red onion
• some corn
• 1/2 Tbsp. cilantro
• 1/2 Tbsp. Mrs. Dash Southwest Chipotle seasoning blend

THE CHICKEN
Put a pound of chicken in a crock pot with half a jar of salsa. (I used Newman's Own pineapple salsa, but any salsa is fine. I'm thinking salsa verde would be phenomenal.) Cook on high for 2-3 hours. That's it.

THE SALSA:
Dice the cucumber. Dice the red pepper. Dice the onion. (Shout-out to the Pampered Chef Food Chopper, by the way. It seriously might be my favorite kitchen tool. And my kids think it's a toy, so I can actually persuade them to help me cook!) I used about half a bag of Steamfresh corn. Mix it all together in a bowl with the cilantro and seasoning blend.

When the chicken's done, put it on a plate and dump the salsa on top, or wrap everything up in a flour tortilla. That's it. Super-healthy, beyond easy, and the cucumber is a refreshing twist on pico de gallo. This is totally getting added to regular rotation at our house.