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Slow Cooker Chicken Taco Salad with Tangy Cilantro Lime Dressing
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 5 servings
Calories: 210 kcal
Course:
Main Course , Salad
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.