Crock Pot Black Bean and Chicken Taco Salad

Crockpot-Chicken-and-Black-Bean-Taco-Salad

 

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 chunky salsa

For the Salad:

  • 6 cups chopped romaine or red leaf
  • 1/4 cup reduced fat Mexican cheese blend
  • 1/2 cup zesty avocado cilantro buttermilk dressing  (See directions below)

PREPARATION INSTRUCTIONS

  • 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. (I used frozen chicken breast, so I cooked on low for 8 hours.)  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.

 

Screen Shot 2016-05-04 at 6.33.27 AM

AVOCADO BUTTERMILK SALAD DRESSING RECIPE

INGREDIENTS

  • 3/4 cup low-fat buttermilk
  • 1 small jalapeno, seeds removed, leave them in if you want it spicy
  • 1/4 cup of fresh cilantro
  • 1 medium haas avocado
  • 1 clove garlic
  • 2 tbsp chopped scallion
  • juice of 1 lime
  • 1/8 tsp cumin
  • 1/4 tsp fresh ground pepper
  • 1/2 tsp kosher salt

PREPARATION INSTRUCTIONS FOR DRESSING
Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

*www.skinnytaste.com

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