Mexican Chicken and Black Bean Salad

Mexican Chicken and Black Bean Salad

dian 0

"I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos."

Ingredients 40 m {{adjustedServings}} servings 580 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 2665 mg
  • 107%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  3. Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  4. Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.
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Reviews 36

  1. 49 Ratings


I LOVE Mexican food - all the flavors - and I'm always looking for a way to make it more healthy, so I was intrigued when I read this recipe. I followed the suggestion of cutting the chicken into strips and pan frying in a little bit of olive oil (instead of baking), mainly because I was hungry and didn't want to wait a half hour :) After it was lightly cooked thru, I also added a half a packet of hot taco seasoning (my husband and I like a little spice) and put in a little salsa in the skillet at the end after the chicken was browned to add a a little more moisture. (skipping the tomato sauce entirely) I used a salad base comprised of some baby spinach, leafy greens and fresh herbs, adding more fresh cilantro to it. I also added some diced onions and a half of a diced fresh tomato. After topping the salad with the chicken I topped with a little (jar) salsa, the black beans, sliced avocado and a sprinkling of 2% shredded cheese. I think adding sour cream would have (for me) spoiled this light, tasty and refreshing meal. It is great and I'll make it again for sure. So easy!

Lauren N.

Instead of baking the chicken, I cut it into strips and cooked it on the stovetop with just a little bit of olive oil until no longer pink, then stirred in half a pack of taco seasoning mix till the chicken was browned. To the salad, I added diced red onion and fresh cilantro. For the salsa, I used fresh pico de gallo- next time I will use more than 1/2 cup. Light and refreshing!


I cooked the chicken by boiling it (I needed chicken for 2 recipes) I put the chicken, tomato sauce, home make taco seasoning, and black beans into a skilled and then I added a can of corn. I just heated it all up, put it over spinach and served with sour cream and chips. My family loved it. I forgot to use cheese and salsa, but I bet it would have been even better.