Southwest-Style Shredded Chicken Lettuce Wraps + White Bean, Avocado, and Tomato Salad

1½ pounds boneless, skinless chicken breast

2 tablespoons chili powder

1 cup chunky salsa, preferably low sodium

¼ teaspoon garlic powder

¾ teaspoon ground cumin

Pinch of salt

1 head of romaine lettuce, leave washed

Season chicken with chili powder, and place into slow cooker. Top with salsa, garlic powder, cumin, and salt. Cover and cook on low for four hours.

Remove the chicken and shred with a fork in a large bowl. Pour liquid from slow cooker into a separate bowl, and place chicken back into the slow cooker. Pour half a cup to three-quarters of a cup of the reserved liquid back into the slow cooker until desired consistency is reached.

Cover until ready to serve. Serve in whole lettuce leaves.

adapted from recipe by Chris Mercade

White Bean, Avocado, and Tomato Salad

1 can cannellini or white beans, no salt added

1 pint grape tomatoes, halved

1 avocado, diced

¼ red onion, diced

1 tablespoon olive oil

1 lime, juiced (or 2 tablespoons bottled lime juice)

Pinch of salt

Black pepper to taste

1/3 cup fresh cilantro (2 Tbsp dried)

In a mixing bowl, combine beans, tomatoes, avocado, and onion. In a separate bowl, whisk olive oil, lime juice, black pepper and cilantro. Toss to evenly distribute dressing.

• Heart Health Tip: Lettuce wraps are a low sodium, low carbohydrate alternative to regular tortillas.
• Cooking Tip: Use any type of beans on hand to make a satisfying salad.