Easy Crock Pot Chicken and Black Bean Taco Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Easy Crock Pot Chicken and Black Bean Taco Salad calories by ingredient
Number of Servings: 4
Ingredients
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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 salsa
For 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
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.