Gluten Free Aussie January 6, 2014 No Comments
Shredded Chicken Salsa Dip
Finding snacks on the go is a bit of a nightmare... and then there is packing a lunch box for school or work. Here is a handy snack tip I picked off up from my sister who is a school teacher.
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Ingredients
  1. 1 tin of chop chop chicken
  2. 1/2 jar of salsa
  3. 1 row of rice crackers.
Instructions
  1. Heat the chicken and salsa in the microwave (good cold also) and use it as a mexican chicken dip for the rice crackers.
  2. Surprisingly satisfying.
  3. This also makes a great topping for salad, baked potatoes or served with corn chips.
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