5 Ways to Use Salsa Chicken
5 ways to use SALSA CHICKEN
April 17, 2025
One of my favorite things about Salsa Chicken, the newest dish from Good Batch Mama, is its versatility. When I began developing this recipe, I aimed to create an easy, crockpot- friendly dish for summer. As I squeezed limes and chopped peppers to explore different ideas and methods, I discovered that, regardless of the flavor variations, the result was a delicious crockpot chicken recipe that could be transformed into several different meals on my weekly meal-planning sheet. With the launch of this new item this week, I would like to share various ways to serve this flavorful creation.
First, let's talk about the flavor profile! Salsa Chicken features fire-roasted salsa combined with fresh lime and orange juice, giving it a subtle hint of citrus in every bite. The chicken is seasoned with traditional spices and is complemented by long slices of sweet bell peppers and red onions.
Below, you will find five different ways to serve this pre-assembled crockpot dish!
FRESH CHICKEN TACO SALAD
Ingredients
- 1 Regular order of Salsa Chicken
- 2 heads of Romaine Lettuce
- 1 can of Mandarin Oranges, drained
- 4 ears of Fresh Corn
- 1 lime, cut in wedges
- 10 cherry tomatoes, diced
- 1 C of Cotija or Grated Parmesan Cheese
Dressing
- 2 C of Sour Cream
- 1 Tbsp of Chili Powder
- 1 tsp of Salt
- 1 tsp of Sugar
- 2 Tbsp of Lime Juice
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Wash and chop romaine lettuce and put into a serving bowl.
3. Cook the corn on the cob for a short time, leaving the kernels full and crisp. Remove from cob and salt lightly.
4. Using a serving platter, arrange oranges, corn, lime wedges, diced tomatoes, and cheese.
5. Make the dressing by whisking together all ingredients. Put into a bowl and add to toppings platter.
6. Assemble taco salads according to your own preference.
FRESH CHICKEN TACO SALAD
Ingredients
- 1 Regular order of Salsa Chicken
- 2 heads of Romaine Lettuce
- 1 can of Mandarin Oranges, drained
- 4 ears of Fresh Corn
- 1 lime, cut in wedges
- 10 cherry tomatoes, diced
- 1 C of Cotija or Grated Parmesan Cheese
Dressing
- 2 C of Sour Cream
- 1 Tbsp of Chili Powder
- 1 tsp of Salt
- 1 tsp of Sugar
- 2 Tbsp of Lime Juice
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Wash and chop romaine lettuce and put into a serving bowl.
3. Cook the corn on the cob for a short time, leaving the kernels full and crisp. Remove from cob and salt lightly.
4. Using a serving platter, arrange oranges, corn, lime wedges, diced tomatoes, and cheese.
5. Make the dressing by whisking together all ingredients. Put into a bowl and add to toppings platter.
6. Assemble taco salads according to your own preference.
- 1 Regular order of Salsa Chicken
- 2 C of Dry Rice Steamed in the oven - use this trick!
- 1 head of Purple Cabbage
- 2 ripe but firm Avocados
- 10 Cherry Tomatoes, diced
- 1 lime, cut into wedges
- 1 can of Pinto Beans, drained
- 1 C of Sour Cream
- 1 C of Queso Cheese
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Steam rice and set aside.
3. Prepare toppings:
- Thinly slice and wash purple cabbage
- Dice avocado into bite-sized pieces
- Wash and dice cherry tomatoes
- Wash and cut lime into wedges
4. Open and drain pinto beans. Heat in microwave safe bowl for approximately 1.5 minutes.
5. Heat queso in microwave safe bowl.
6. Using a slotted spoon, remove salsa chicken from the crockpot and put into a serving dish. While some liquid is okay, too much in your bowl will make your dish runny.
7. Serve all toppings and ingredients buffet style so each individual can create their own Salsa Chicken Lime Bowl
salsa chicken lime bowls
Ingredients
- 1 Regular order of Salsa Chicken
- 2 C of Dry Rice Steamed in the oven - use this trick!
- 1 head of Purple Cabbage
- 2 ripe but firm Avocados
- 10 Cherry Tomatoes, diced
- 1 lime, cut into wedges
- 1 can of Pinto Beans, drained
- 1 C of Sour Cream
- 1 C of Queso Cheese
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Steam rice and set aside.
3. Prepare toppings:
- Thinly slice and wash purple cabbage
- Dice avocado into bite-sized pieces
- Wash and dice cherry tomatoes
- Wash and cut lime into wedges
4. Open and drain pinto beans. Heat in microwave safe bowl for approximately 1.5 minutes.
5. Heat queso in microwave safe bowl.
6. Using a slotted spoon, remove salsa chicken from the crockpot and put into a serving dish. While some liquid is okay, too much in your bowl will make your dish runny.
7. Serve all toppings and ingredients buffet style so each individual can create their own Salsa Chicken Lime Bowl
- 1 Regular order of Salsa Chicken
- 1 box of Hard Shell Tacos
- 2 C of finely shredded Mexican Style Cheese
- 1 head of Iceberg Lettuce
- 10 Cherry Tomatoes, diced
- 1 tub of Guacamole
- 1 C of Sour Cream
Instructions
1. Cook the Salsa Chicken according to instructions on the bag.
2. Pre-heat oven to 375 degrees
3. Wash lettuce and chop into fine shreds
4. Wash and dice cherry tomatoes
5. Using a slotted spoon, or colander, remove the Salsa Chicken from the broth and juices it created while cooking. Put the chicken, peppers, and onions into a serving dish.
6. Just before serving, line hard taco shells in a pan and toast in the oven at 375 for 2-4 minutes.
7. Serve Salsa Chicken, hard shells, and toppings immediately.
HARD SHELL TACOS
Ingredients
- 1 Regular order of Salsa Chicken
- 1 box of Hard Shell Tacos
- 2 C of finely shredded Mexican Style Cheese
- 1 head of Iceberg Lettuce
- 10 Cherry Tomatoes, diced
- 1 tub of Guacamole
- 1 C of Sour Cream
Instructions
1. Cook the Salsa Chicken according to instructions on the bag.
2. Pre-heat oven to 375 degrees
3. Wash lettuce and chop into fine shreds
4. Wash and dice cherry tomatoes
5. Using a slotted spoon, or colander, remove the Salsa Chicken from the broth and juices it created while cooking. Put the chicken, peppers, and onions into a serving dish.
6. Just before serving, line hard taco shells in a pan and toast in the oven at 375 for 2-4 minutes.
7. Serve Salsa Chicken, hard shells, and toppings immediately.
- 1 Regular order of Salsa Chicken
- 8oz of Frozen Corn
- 8-16oz of Chicken Broth
- 1 can of Black Beans (optional)
- Tortilla Strips (homemade or store bought)
- Cumin (optional)
- Chili Powder (optional)
- 1 C of Sour Cream (optional)
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Steam the corn as instructed on the bag.
3. Once Salsa Chicken is done in the crockpot, shred the chicken in the crockpot with the juices and peppers. Do not remove from the crockpot.
4. Decide how much more broth you would like in your soup, and add chicken broth as desired.
5. Drain any excess liquid from the corn and add to crockpot.
6. If including black beans, drain and rinse beans and add to pot.
7. Allow to simmer in the crockpot for an additional 30 minutes, then stir and taste. If a lot of chicken broth was added, small shakes of cumin and chili powder may be desired.
8. Serve with tortilla strips and a dollop of sour cream.
CHICKEN TORTILLA SOUP
Ingredients
- 1 Regular order of Salsa Chicken
- 8oz of Frozen Corn
- 8-16oz of Chicken Broth
- 1 can of Black Beans (optional)
- Tortilla Strips (homemade or store bought)
- Cumin (optional)
- Chili Powder (optional)
- 1 C of Sour Cream (optional)
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Steam the corn as instructed on the bag.
3. Once Salsa Chicken is done in the crockpot, shred the chicken in the crockpot with the juices and peppers. Do not remove from the crockpot.
4. Decide how much more broth you would like in your soup, and add chicken broth as desired.
5. Drain any excess liquid from the corn and add to crockpot.
6. If including black beans, drain and rinse beans and add to pot.
7. Allow to simmer in the crockpot for an additional 30 minutes, then stir and taste. If a lot of chicken broth was added, small shakes of cumin and chili powder may be desired.
8. Serve with tortilla strips and a dollop of sour cream.
- 1 Regular order of Salsa Chicken
- 6 eight-inch Tortillas
- 2 C of Cheddar Cheese
- 1 can of Refried Beans
- 1 bag of Frozen Corn
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Steam the corn as instructed on the bag. Drain any excess liquid
3. Set out the tortillas and smear a layer of refried beans onto the center of each tortilla.
4. Sprinkle 1/3 C of cheese over the refried beans.
5. Using a slotted spoon, remove the salsa chicken from the crockpot and put into a large bowl. Do not leave any excess liquid in the chicken.
6. Mix corn with Salsa Chicken.
7.Carefully divide Salsa Chicken amongst burritos, placing it in a pile at the center of the tortillas to allow the edges to be used for rolling.
8. Using an online video for instruction, roll the burrito tightly, then wrap it in aluminum foil. After allowing the chicken time to cool, you can refrigerate of freeze burritos for later use or heat in the oven to melt cheese and eat right away.
cHICKEN BURRITOS
Ingredients
- 1 Regular order of Salsa Chicken
- 6 eight-inch Tortillas
- 2 C of Cheddar Cheese
- 1 can of Refried Beans
- 1 bag of Frozen Corn
Instructions
1. Cook the Salsa Chicken in the crockpot as instructed.
2. Steam the corn as instructed on the bag. Drain any excess liquid
3. Set out the tortillas and smear a layer of refried beans onto the center of each tortilla.
4. Sprinkle 1/3 C of cheese over the refried beans.
5. Using a slotted spoon, remove the salsa chicken from the crockpot and put into a large bowl. Do not leave any excess liquid in the chicken.
6. Mix corn with Salsa Chicken.
7.Carefully divide Salsa Chicken amongst burritos, placing it in a pile at the center of the tortillas to allow the edges to be used for rolling.
8. Using an online video for instruction, roll the burrito tightly, then wrap it in aluminum foil. After allowing the chicken time to cool, you can refrigerate of freeze burritos for later use or heat in the oven to melt cheese and eat right away.