Easy Slow Cooker Chicken and Black Bean Taco Salad
Ingredients:
- 1 lb Boneless Skinless Chicken Breasts
- 3 tbsp Taco Seasoning
- .5 tsp Cumin ground
- 1 c Canned Black Beans .5 can, drained and rinsed
- 1 c Salsa chunky
For the Salad:
- 6 c Romaine Lettuce chopped
- 0.25 c Cheddar Cheese shredded
Avocado Cilantro Dressing
- 1 bunches Fresh Cilantro stems removed
- 1 Avocado peeled and pitted
- 2 tbsp Lime Juice
- 2 cloves Garlic minced or pressed
- 4 tbsp Olive Oil
- 3 tbsp Water
- 2 tsp Apple Cider Vinegar
- .5 tsp Sea Salt
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.
- Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
Dressing:
- Combine all dressing ingredients in a blender and combine until smooth.
To make the salad:
- 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 dressing.
Nutrition
Calories: 441kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 1261mg | Potassium: 1165mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6950IU | Vitamin C: 15.8mg | Calcium: 123mg | Iron: 2.9mg
Tried this recipe?Let us know how it was!
Leave a Comment