This simple slow cooker chicken taco salad is high in fiber and protein which means it’s very satisfying – all for under 300 calories. Trust me, you won’t miss the tortillas!
I’m on a salad kick now that Spring has sprung. Last week I whipped this salad up for dinner, and it was so good and simple I knew I had to make it again to share. I basically added chicken breasts and black beans to the slow cooker, seasoning it with taco seasonings and topped it with salsa. Doesn’t get easier than that! A few hours later I shredded the chicken and combined everything for this wonderful topping to this salad.
I also whipped up some of my favorite zesty avocado cilantro buttermilk dressing[1] for the perfect salad that’s so satisfying and super easy to make. Try this for taco Tuesday!
Easy Crock Pot Chicken and Black Bean Taco Salad
gordon-ramsay-recipe.com
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:
- 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:
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[2].
References
- ^ zesty avocado cilantro buttermilk dressing (www.gordon-ramsay-recipe.com)
- ^ zesty avocado buttermilk dressing (www.gordon-ramsay-recipe.com)