4 servings
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 avocado ciliantro 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
For the Salad:
6 cups chopped romaine or red leaf
1/4 cup reduced Mexican cheese blend
1/2 cup avocado cilantro buttermilk dressing
Instructions:
Dressing: Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.
Makes 1-1/3 cups.
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.
