Easy Crock Pot 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

Directions:

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.

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.

Nutrition:

Servings: 4 • Size: 1 salad  • Points +: 7 ptsSmart Points: 9
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g