More Recipe Testing and Salsa Chicken Salad

Well, I’ve been taking advantage of all the glorious time I have to test more recipes as potential sellers at the food cart (for those who don’t know, I got laid off on Friday, but not to worry — I am happy and relieved! I was struggling big time there. It’s truly a blessing in disguise!). I’ve been writing down different dried fruit and nut bar/ball combinations and tested another one out yesterday. This one consisted of dried figs, coconut oil, cinnamon (I love cinnamon and add it to just about anything), macadamia nuts, walnuts, dried unsweetened cherries and unsweetened coconut flakes. Very similar to the most recent date kind I made, minus the dates and blueberries.

The combination worked well and I adore the taste and texture of the figs. Jesse thought it was a hit also. I get on him to not the eat the whole ball in one shot, but rather to bite into it and observe. He’s done this with literally everything I’ve been testing … just tosses the whole darn thing in his mouth! In most cases, I’d say whatever, but since I’m testing recipes, I want valuable observations and feedback. I think he’ll remember from now on, to say the least. Gotta love him for being him!

On another note, here’s an easy and tasty salsa chicken salad recipe I threw together today. The best part is that the Crock Pot does most of the work. Can’t beat slow-cooked meat from the Crock Pot … shredded, flavorful and tender goodness. Eaten on top of a bed of fresh spinach with an assortment of toppings, it is fabulous!


  • 3-4 organic boneless, skinless chicken breasts
  • 1 16 oz container fresh salsa
  • Sea salt and pepper to taste
  • Chopped fresh spinach
  • Avocado, quartered
  • Olives, chopped
  • Tomato, chopped
  • Green onion, chopped
  • Cilantro, chopped


  1. Place the chicken in the slow cooker and sprinkle sea salt and pepper on top. Then, pour in the salsa.
  2. Cover, set slow cooker to low and let cook for 6-8 hours.
  3. Once chicken is done, scoop on top of a bed of fresh spinach.
  4. Top with olives, tomato, green onion, 1/4 of avocado and cilantro.

*Note: I didn’t specify the amount on the toppings, as you can adjust to your liking.


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