Crockpot Chicken and Black Bean Taco Salad
Yields 4 Servings
Ingredients
For the crockpot chicken:
- 2 large chicken breasts, (16 oz or 1 lb)
- 1 Tbsp low sodium taco seasoning
- 15 oz can black beans, drained and rinsed
- 1 cup chunky salsa
One-half cup of this Zesty Avocado Cilantro Buttermilk Dressing (recipe makes 1 1/2 cups):
- 1 cup buttermilk, (or 1 cup milk plus 1 tsp lemon juice)
- 1 small jalapeño, deseeded
- ¼ cup cilantro
- 1 medium avocado
- 1 clove garlic
- 1 green onion
- 2 Tbsp lime juice
- ⅛ tsp ground cumin
- ¼ tsp pepper
- ¼ tsp salt
For the salad:
- 6 cups chopped green leaf lettuce
- ¼ cup shredded cheddar cheese
Instructions
- Place the chicken in a small crockpot. Season the chicken with taco seasoning, and then top it with black beans and salsa.
- Cook on low for 4 hours. Shred with two forks. Makes 3½ cups.
- To make dressing: Combine all ingredients in a food processor or blender. To thin, add more buttermilk until desired texture. Makes 1½ cups.
- To assemble salad: Place 1½ cups lettuce on each plate, top with ¾ cup chicken and bean mixture, 1 Tbsp cheese and 2 Tbsp dressing. Enjoy!