Mexican Chicken and Black Bean Salad Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jun. 10, 2008
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!
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Photo by ALLRYTIE

Cooking Level: Intermediate

Home Town: Calhoun, Georgia, USA
Living In: Santa Monica, California, USA

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Reviewed: May 28, 2008
kids liked this recipe, too! easy.
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Reviewed: May 27, 2008
Great healthy dinner. I cooked the chicken in the convection oven for 40 minutes and came out very moist.
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Reviewed: May 14, 2008
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.
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Photo by Nina

Cooking Level: Beginning

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Reviewed: Apr. 14, 2008
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!
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Photo by Lauren N.
Reviewed: Jan. 28, 2008
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!
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Photo by Lauren N.

Cooking Level: Intermediate

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