Ingredients
2chicken breasts,skinless, boneless
1tbsptaco seasoning,reduced sodium
½tspcumin
1cupblack beans,canned, rinsed
1cupchunky salsa
6cupsromaine,or red leaf, chopped
¼cupMexican cheese blend,reduced fat
½cupavocado cilantro buttermilk dressing,zesty
Preparation
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 3½ cups.
Place 1½ cups lettuce on each plate, top with ¾ cup chicken and bean mixture, 1 tablespoon cheese, and 2 tablespoons zesty avocado buttermilk dressing.
