3 boneless skinless chicken breasts
1 can (12 ounces) beer
1/2 teaspoon chili powder
1 can (3.8 ounces) chopped green chiles
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk
1 cup mayonnaise
1 packet buttermilk ranch dressing mix
1 tablespoon taco seasoning
1/2 lime, juiced
1/2 cup chopped cilantro
1 head iceburg lettuce, chopped
1 cucumber, cubed
1 pint cherry tomatoes, halved
2 bell peppers (I used red and orange), cut into small pieces
1 avocado, chopped
1/2 cup finely grated cheddar cheese
pickled jalapeno slices
crumbled tortilla chips (I used lime)
Place chicken in slow cooker. Top with chili powder, green chiles, salt, pepper, and top with beer. Cook on low for 8 hours or high for 4 hours. Transfer chicken to a bowl and shred with two forks. Toss with some of the cooking liquid to moisten the chicken.
Combine all dressing ingredients in a food processor, pulse until smooth.
To each plate, add lettuce, chicken bell peppers, tomatoes, cucumber, avocado, and shredded cheese. Drizzle with dressing and top with jalapeno and chip crumbles.