Easy Crock Pot Chicken and Black Bean Taco Salad
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients: 2 (16 oz total) skinless, boneless chicken breasts 1 tablespoon reduced sodium taco seasoning 1/2 teaspoon cumin 1 cup canned black beans, rinsed 1 cup chunks salsaFor the Salad: 6 cups chopped romaine or red leaf 1/4 cup reduced Mexican cheese blend 1/2 cup zesty avocado cilantro buttermilk dressing
Directions:
Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.
Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.
Serving Size: Makes 4 - 3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEXRAP.
Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.
Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.
Serving Size: Makes 4 - 3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEXRAP.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 2.8 g
- Cholesterol: 70.0 mg
- Sodium: 594.2 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.0 g
- Protein: 27.5 g
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