Tuesday, September 29, 2015

21 Day Fix Crockpot Chicken & Black Bean Taco Salad

And this my friends is what you call a WIN WIN recipe! You win once because it's SUPER easy to cook (aka put that stuff in a crockpot and let it cook over night). And you win again because it's absolutely DELICIOUS!


4 skinless, boneless chicken breasts
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black bean, 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 (I will post that recipe at the bottom for you guys too!)

Put everything in the crockpot except salad ingredients. 
Cook for 4 hours on high or 6-8 hours on low.
Once chicken is fully cooked, remove from crock pot and shred. Place chicken back in crockpot and ensure that everything is mixed thoroughly.
Place on top of your bed of lettuce when ready to eat and shake up!

1/2 Cup serving= 1 RED, 1/2 YELLOW

Zesty Avocado Cilantro Buttermilk Dressing

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

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

original recipe from www.skinnytaste.com

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