Chicken & Black Bean Taco Salad

Ingredients:

2 (16 oz total) skinless, boneless chicken breasts

1 tablespoon reduced sodium taco seasoning

1/2 teaspoon cumin

1 cup canned black beans

rinsed 1 cup homemade salsa

For the Salad:

6 cups chopped romaine or red leaf

1/4 cup reduced Mexican cheese blend

Avocado (optional)

Directions: 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. Makes 3 1/2 cups. (NOTE: do not mix if you are doing the 21 Day Fix so you can measure out your portions) To make the salad, place 1 1/2 cups lettuce (1 green container) on each plate, top with 3/4 cup chicken and bean mixture (1 red and 1 yellow), 1 tbsp cheese , and avocado is optional (1 blue)