Easy Crock Pot Chicken and Black Bean Taco Salad

By sheilaolim

Servings: 4 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g

Ingredients

• 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 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

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.