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 pts • Smart 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