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Monday, February 2, 2015

Black Bean Chicken Avocado Cabbage Salad

Crock Pot Dinner Leftovers = FABULOUS LUNCH!

From a fantastic, easy and delicious dinner the night before, you are left with a scrumptious, savory salad for lunch!

First off, we had our #1 "go to" crock pot meal for dinner. Crock Pot Black Bean Chicken
This is thrown together quickly, cooks all day, then can be eaten 4 different ways!
Tacos, burritos, salads or nachos.

Did I mention it's only 5 ingredients?

The dinner that keeps on giving.

Crock Pot Black Bean Chicken

2-4 boneless skinless chicken breasts
2 cans black beans - drained and rinsed
2-3 T. Taco Seasoning
2 c. Chicken Broth - water and chicken bouillon works great
Optional - 1 can stewed tomatoes 

Place chicken breasts in a greased crock pot. Pour black beans, taco seasoning, chicken broth and stewed tomatoes over all. Cook on low for 7-8 hours or high for 4-6. When done, take 2 table forks and shred the chicken in the "juices." This keeps the chicken super moist and flavorful. Remove for your tacos or burritos with a slotted spoon! Enjoy!

*As an option you can add 1/2 c. salsa in the crock pot for extra flavor. It has plenty without, but is a zesty way to switch it up. 

To make your Black Bean Chicken Avocado Cabbage Salad all you do is:

 Cut up some green cabbage or lettuce, about 1 1/2 c. 
Cut an avocado in half, cover the half with the seed still inside and place in the fridge
(reserve the other half for another meal) 
(the seed left inside helps it from browning)
Scoop out the avocado half you didn't reserve for your salad.
Keep cold, or heat up your left over Black Bean Chicken and place on top. 

Another "leftover salad" favorite is my Crock Pot Santa Fe Chicken

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