Slow Cooker Chicken Taco Salad with Tangy Cilantro Lime Dressing
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Unrated
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Prep Time
25 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 25 mins
-
Servings
5 servings
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Calories
210 kcal
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Course
Main Course, Salad
-
Cuisine
American
Slow Cooker Chicken Taco Salad with Tangy Cilantro Lime Dressing
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 16 oz chicken breast
- 16 oz salsa I used Newman's Own Mild, jarred
- 15 oz black beans drained and rinsed, canned low-sodium
- 1 cup corn kernels frozen
- 2 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp oregano
- 6 cups romaine lettuce chopped hearts
- 1/2 cup green onion chopped
Dressing Ingredients:
- 1/3 cup Greek yogurt plain, non-fat
- 1/3 cup cilantro leaves
- 2 tbsp lime juice
- 1 clove garlic
- salt Dash
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 Information
Show Details
Calories
210kcal
(11%)
Carbohydrates
24g
(8%)
Protein
24g
(48%)
Fat
1g
(2%)
Cholesterol
256mg
(85%)
Sodium
43mg
(2%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 1g | 2% |
| Cholesterol | 256mg | 85% |
| Sodium | 43mg | 2% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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