4-6 raw chicken breasts potatoes green beans (fresh or canned-really any green veggie would work. Broccoli is good, too) 1 packet Italian dressing mix 1/2 - 1 stick butter Arrange in 9x13 dish. Salt potatoes and veggies. Sprinkle with a packet of Italian dressing mix and then top with a melted butter. Cover with foil and bake at 350 degrees for 1 hour.
Black Bean and corn Salsa or 1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/
5 cups lettuce/ spinach
11/2 cup ranch dressing
1/2 cup cilantro
1 juiced lime
1 small tomatillo
Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.