Easy Crock Pot Chicken and Black Bean Taco Salad

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

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.

Servings: 4 • Size: 1 salad  Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g Sodium: 521 mg • Cholesterol: 69 g

Zesty Avocado Cilantro Buttermilk Dressing Ingredients:

• 3/4 cup low-fat buttermilk
• 1 small jalapeno, seeds removed, leave them in if you want it spicy
• 1/4 cup of fresh cilantro
• 1 medium haas avocado
• 1 clove garlic
• 2 tbsp chopped scallion
• juice of 1 lime
• 1/8 tsp cumin
• 1/4 tsp fresh ground pepper
• 1/2 tsp kosher salt

Directions: Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Servings: 6 • Serving Size: 3 1/2 tbsp • Calories: 64.9 • Fat: 4.8 g • Protein: 1.8 g • Carb: 5.1 g • Fiber: 2.2 g • Sugar: 1.9 Sodium: 128.8 mg

Recipe Source: Skinnytaste.com

FOR MORE RECIPES:

• Follow TUCSON BARIATRIC (Pinner Name) on pinterest.com
• See the nutrition corner on our website: tucsonbariatric.com
• personal-nutrition-guide.com
• lap-band-surgery-site.com