|15 min||4 h||4|
|2 breast||Chicken breast, boneless, skinless|
|1 tbsp||Taco seasoning mix, McCormick|
|1 cup||Black beans, canned (drained, rinsed)|
|1 cup||Salsa, ready-to-serve|
|6 cup||Lettuce, romaine (chopped)|
|1/4 cup shredded||Mexican cheese blend|
|3/4 cup||Buttermilk, low fat (for dressing)|
|1/4 cup||Cilantro (coriander) (for dressing)|
|1/2 medium pepper(s)||Jalapeno pepper (seeds removed, for dressing)|
|1 avocado(s)||Avocado (for dressing)|
|1 clove(s)||Garlic (for dressing)|
|2 tbsp||Green onion, scallion, ramp (chopped, for dressing)|
|1 whole lime(s)||Lime juice (fresh) (for dressing)|
|1 dash||Cumin (for dressing)|
|1 dash||Black pepper (for dressing)|
|1/2 tsp||Kosher salt (for dressing)|
1. Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.
2. 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.
3. To make the dressing:
4. To make the salad:
Serve and enjoy!
are a great source of plant-based protein and are high in fiber
is a great source of lean protein and contributes to muscle growth and repair