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 chunks salsa
For the Salad
6 cups chopped romaine or red leaf
1/4 cup reduced Mexican cheese blend
1/2 cup zesty avocado cilantro buttermilk dressing
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.
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.
Originally Submitted
12/30/2014
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