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.