Slow Cooker Mango Salsa Chicken Salad

This recipe was absolutely tasty. I usually do not like eating left overs again and again, however, I ate this for dinner almost a week straight. It was sweet and flavorful with just enough zest. All you need to do is throw the 6 (I used 5) ingredients into the crock pot and allow to cook. I love to top this as part of a salad (Cafe Rio style), however, you can also roll it up with rice into a warm tortilla. You won't regret giving this a try! (This recipe is adapted from http://www.sixsistersstuff.com/2012/02/healthy-meals-monday-slow-cooker-mango.html.) P.S. I only used 2 large chicken breasts, and it still turned out just fine.

Mango Salsa Chicken Salad

4-5 boneless, skinless chicken breasts (mine were frozen)
1 can corn, drained
1 can black beans, drained and rinsed (However, I didn't use beans because I really don't like them.)
3 cups mango salsa (This large jar was from Costco.)
Cumin to taste (1/2 to 1 tsp.)
Lemon Pepper to taste (1/2 to 1 tsp.) Or (what I did), about 1 tsp of lemon juice and 1/8 tsp pepper

Put chicken breasts in crock pot. Mix all other ingredients in a separate bowl. Pour over chicken breasts and cook on high for 4-6 hours.

Garnish with cilantro or parsley, if desired.

Different ways to serve the chicken:
 with tortilla chips
over rice
as part of a salad (see below for details)
With rice rolled up inside a tortila.

For the salad:

Mix up romaine lettuce with green, leafy lettuce. Warm up a whole wheat tortilla. Serve the lettuce on top of the tortilla, then top about a 1/2 C rice, then the mango salsa chicken. If desired, shred Monterey Jack cheese on top for extra flavor. Sqeeze a dash of lemon juice on top. There is no need for dressing since the salsa from the chicken provides enough tender texture and flavor. Enjoy!!