Mexican

Easy Crock Pot Chicken and Black Bean Taco Salad takes several minutes to prepare.

Easy Crock Pot Chicken and Black Bean Taco Salad takes 240 minutes to cook.

Easy Crock Pot Chicken and Black Bean Taco Salad makes 4 servings.

The ingredients for Easy Crock Pot Chicken and Black Bean Taco Salad are:

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

Here is how you make Easy Crock Pot Chicken and Black Bean Taco Salad:

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.Serving Size: Makes 4 - 3/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user LEXRAP.

The nutritional information for Easy Crock Pot Chicken and Black Bean Taco Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.1

• Total Fat: 2.8 g
• Cholesterol: 70.0 mg
• Sodium: 594.2 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 3.0 g
• Protein: 27.5 g

Easy Crock Pot Chicken and Black Bean Taco Salad is Mexican cuisine.