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!
- 2chicken breasts,skinless, boneless
- 1tbsptaco seasoning,reduced sodium
- 1cupblack beans,canned, rinsed
- 1cupchunky salsa
- 6cupsromaine,or red leaf, chopped
- ¼cupMexican cheese blend,reduced fat
- ½cupavocado cilantro buttermilk dressing,zesty
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 3½ cups.
To make the Salad:
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.
Just reduce the lettuce, omit the dressing and heat up some tortillas to turn this into tacos.
- 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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