Step 1

Place the chicken in the slow cooker and season with taco seasoning and cumin.

Step 2

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.

Step 3

Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

Step 4

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.