Chicken & Black Bean Salad


*Serves 4

Per Serving: Calories 280, Protein 32g, Total Fat 9g, Carbs 18g, Fiber 8g


  • 2 16 oz skinless, boneless chicken breasts

    1 tbsp taco seasoning

    1/2 tsp cumin

    1 cup canned black beans, rinsed

    1 cup chunky salsa

    6 cups chopped romaine

    1/4 cup reduced fat Mexican cheese blend

    4 tbsp avocado & cilantro dressing*


  • 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.

  • To make the salad, place 1 1/2 cups lettuce on each plate, top 3/4 cup chicken and bean mixture, 1 tbsp cheese and 4 tbsp creamy avocado dressing.

*Avocado & Cilantro Dressing:

  • Scoop 1 avocado into a blender. Add 1/2 cup almond milk, 1/4 cup cilantro leaves, 1/2 tsp. garlic powder, salt, and pepper.

  • Blend/process until smooth. Add additional almond milk, 1 tablespoon at a time, to thin the dressing until it reaches desired consistency. Taste and adjust seasonings.