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Slow Cooker Chicken Taco Salad with Tangy Cilantro Lime Dressing

Prep Time25 minutes
Cook Time4 hours
Total Time4 hours 25 minutes
Servings: 5 servings
Calories: 210kcal

Ingredients

  • 16 oz chicken breast
  • 16 oz jar of salsa (I used Newman's Own Mild)
  • 15 oz can low-sodium black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 2  cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 6 cups chopped romaine lettuce hearts
  • 1/2 cup chopped green onions

Dressing Ingredients:

  • 1/3 cup plain non-fat Greek yogurt
  • 1/3 cup cilantro leaves
  • 2 tbsp lime juice
  • 1 clove garlic
  • Dash salt

Instructions

  • Arrange chicken breasts in the bottom of your slow cooker.  Sprinkle chili powder and oregano on top of chicken breasts.  Then layer minced garlic, corn, black beans and salsa on top of chicken.
  • Cover and cook on low for 4 hours (or high for 2 hours).  Once cooked, carefully remove chicken breasts and shred with two forks.  Return shredded chicken to slow cooker and mix.
  • In a food processor or Nutribullet, blend all dressing ingredients until smooth.  Set aside.
  • Place a layer of chopped lettuce in the bottom of a bowl and top with shredded chicken mixture.  Top with cilantro lime dressing and chopped green onions.

Nutrition

Calories: 210kcal | Carbohydrates: 24g | Protein: 24g | Fat: 1g | Cholesterol: 256mg | Sodium: 43mg | Fiber: 9g | Sugar: 5g