Mexican Chicken and Black Bean Salad

Mexican Chicken and Black Bean Salad

36
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
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Nutrition

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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Directions

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  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

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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 in...

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...

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 j...