Chicken & Black Bean Taco Salad with Avocado Buttermilk Dressing



  • 2 skinless, boneless chicken breasts
  • 1 tablespoon reduced sodium taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup canned black beans, rinsed
  • 1 cup chunky salsa
  • 1 cup cherry tomatoes

For the Salad

  • 6 cups chopped romaine or red leaf
  • 1/4 cup reduced fat Mexican cheese blend
  • 1/2 cup avocado buttermilk 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.
  3. To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tablespoon cheese and 2 tablespoons avocado buttermilk dressing.

Avocado Buttermilk Dressing


  • 3/4 cup low-fat buttermilk
  • 1 small jalapeno, seeds removed
  • 1/4 cup of fresh cilantro
  • 1 medium avocado
  • 1 clove garlic
  • 2 tablespoon chopped scallion
  • juice of 1 lime
  • 1/8 teaspoon cumin
  • Salt & pepper


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



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