Recipe by dian
"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."
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2 (4 ounce)
frozen skinless, boneless chicken breast halves
1 (8 ounce) can
low sodium tomato sauce
1 (1 ounce) packet
1 (15.5 ounce) can
baby spinach leaves
fat-free sour cream
shredded Mexican cheese blend
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!
This is ok as written. Nothing special. Could use some tomatoes, cilantro, onion. Way too much sodium in this to be considered healthy eating. This contains a few days worth of sodium. To make it with less sodium, make your own taco seasoning, leaving out the salt and use low sodium beans.
Frying the chicken even in olive oil does nothing to make the recipe any healthier. Has too many carbs for those trying to watch that part of their diet.
It is tasty, of course, as written, just not healthy.
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.
I took the suggestions and added fresh cilantro to the sauce. Choose pico de gallo rather than salsa. I think the taco seasoning & tomato sauce was a bit much and would probably cut back next time.
My family enjoyed this dish tonight. I used leftover chicken, heated it up on the stove with the tomato sauce and taco seasoning. We tossed the chicken with all the additional ingredients, not really measuring anything. We all added in black olives, my husband also added tobasco and ranch dressing to his. We all really liked this salad! A healthy, yummy dinner!
Great healthy dinner. I cooked the chicken in the convection oven for 40 minutes and came out very moist.
i made this one night for my husband and i. phenomenal recipe. thanks for sharing!!! =)
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chicken and Black Bean Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 132
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