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Crockpot Chicken and Black Bean Taco Salad
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5 from 1 vote

Crockpot Chicken and Black Bean Taco Salad

Servings 4 Servings


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


  • 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!


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