How To Make Easy Crock Pot Chicken and Black Bean Taco Salad
This taco salad recipe is a combination of chicken and black beans slow-cooked to perfection! Top it with avocado cilantro dressing for a healthier finish!
Serves:
Ingredients
- 2chicken breasts,skinless, boneless
- 1tbsptaco seasoning,reduced sodium
- ½tspcumin
- 1cupblack beans,canned, rinsed
- 1cupchunky salsa
For Salad:
- 6cupsromaine,or red leaf, chopped
- ¼cupMexican cheese blend,reduced fat
- ½cupavocado cilantro buttermilk dressing,zesty
Instructions
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Place the chicken in the slow cooker, and season with taco seasoning and cumin.
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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.
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Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3½ cups.
To make the Salad:
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Place 1½ cups lettuce on each plate, top with ¾ cup chicken and bean mixture, 1 tablespoon cheese, and 2 tablespoons zesty avocado buttermilk dressing.
Recipe Notes
Just reduce the lettuce, omit the dressing and heat up some tortillas to turn this into tacos.
Nutrition
- Calories: 399.47kcal
- Fat: 12.18g
- Saturated Fat: 4.31g
- Trans Fat: 0.19g
- Monounsaturated Fat: 4.22g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 39.86g
- Fiber: 10.48g
- Sugar: 6.16g
- Protein: 33.62g
- Cholesterol: 65.32mg
- Sodium: 786.85mg
- Calcium: 205.65mg
- Potassium: 1348.62mg
- Iron: 4.38mg
- Vitamin A: 370.01µg
- Vitamin C: 4.38mg
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