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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 ½ cups.
To make the salad, place 1 ½ cups lettuce on each plate, top with ¾ cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.