Easy Crock Pot Chicken and Black Bean Taco Salad
This effortless slow-cooked chicken taco salad is packed with fiber and protein, making it a filling meal that comes in at under 300 calories. Believe me, you'll hardly notice the absence of tortillas!
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Ingredients
- 2 skinless, boneless chicken breasts
- 1 tablespoon taco seasoning
- 6 cups chopped romaine or red leaf
- 1/4 cup reduced fat Mexican cheese blend
- 1/2 cup zesty avocado cilantro buttermilk dressing
- 1/2 teaspoon cumin
- 1 cup canned black beans
- 1 cup chunky salsa
Instructions
- 1
Begin by placing the chicken into the slow cooker, then sprinkle it with taco seasoning and cumin for flavor enhancement.
- 2
Next, add the black beans on top of the chicken and pour salsa over everything. Secure the lid and set the cooker to LOW, allowing it to cook for 4 hours, or until the chicken becomes tender and can be easily shredded using two forks.
- 3
Once cooked, shred the chicken and mix it thoroughly with the beans and sauce. Keep this mixture warm until you are ready to serve. This recipe yields approximately 3 1/2 cups.
- 4
To assemble the salad, arrange 1 1/2 cups of lettuce on each plate. Top with 3/4 cup of the chicken and bean combination, followed by 1 tablespoon of cheese and 2 tablespoons of zesty avocado buttermilk dressing.