SkinnyTaste Easy Crock Pot Chicken and Black Bean Taco Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  16 oz or 454g

• Seasoning mix, dry, taco, original

  3 tsp or 11g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Lettuce

  Romaine or cos, raw

  16 cup shredded or 752g

• Mexican cheese

  Queso anejo

  ¼ cup, crumbled or 33g

Directions

1. 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.
2. 2) 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.
3. 3) To make the salad, place 4 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.
4. Read more at http://www.skinnytaste.com/easy-crock-pot-chicken-and-black-bean/#hETMO2TDcibhliQr.99