Mexican-Style Chicken and Black Bean Salad

This vibrant and flavorful salad is perfect for a quick lunch or light dinner. Packed with protein and fresh ingredients, it’s a delicious way to enjoy a healthy, satisfying meal with a Mexican twist.

Tips To Improve This Recipe

Use cooked, shredded chicken for easier mixing and better texture.
Rinse and drain the black beans well to reduce excess salt and improve flavor.
Add fresh lime juice just before serving to keep the salad bright and zesty.

Ingredients 0/9

2 (4 ounce) frozen skinless, boneless chicken breast halves 1 (8 ounce) can low sodium tomato sauce ¼ cup water 1 (1 ounce) packet taco seasoning 1 (15.5 ounce) can black beans 4 cups baby spinach leaves 2 tablespoons fat-free sour cream ½ cup shredded Mexican cheese blend ½ cup salsa

Why This Dish Is A Crowd Favorite

This salad is packed with bold flavors and fresh ingredients. It’s a healthy meal that’s easy to prepare and perfect for busy days. The combination of chicken and black beans makes it filling and satisfying.

Step 1

Warm your oven to 375°F (190°C) and lightly grease a baking dish. Lay the chicken breasts in the dish, then mix together the tomato sauce, water, and taco seasoning in a small bowl. Pour this sauce evenly over the chicken. Pop the dish in the oven and bake until the chicken is cooked through and no longer pink inside, which should take about 30 minutes.

Step 2

While the chicken is baking, divide the spinach between two plates. Once the chicken is done, place a breast on each spinach bed and spoon half of the black beans over the top. Finish off by adding a dollop of sour cream, a sprinkle of shredded cheese, and a spoonful of salsa to each salad. Enjoy!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Suggestions

Serve this salad chilled or at room temperature for the best taste. It pairs well with warm tortillas or crispy tortilla chips. You can also add a dollop of sour cream or a sprinkle of cheese for extra creaminess.

Keeping Leftovers Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any dressing separate if possible to prevent the salad from becoming soggy. Give it a quick stir before serving again.