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Crockpot Chicken and Black Bean Taco Salad
Print Recipe
Servings
4
Servings
Author
Amber Brady
Ingredients
For the crockpot chicken:
2
large chicken breasts (16 oz or 1 lb)
1
Tbsp
low sodium taco seasoning
1
(15oz) 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
1/4
cup
cilantro
1
medium avocado
1
clove
garlic
1
green onion
2
Tbsp
lime juice
1/8
tsp
cumin
1/4
tsp
pepper
1/4
tsp
salt
For the salad:
6
cups
chopped green leaf lettuce
1/4
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!
Notes
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DESSERT NOW DINNER LATER
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