Mexican Chicken and Black Bean Salad

Sam

Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, roma tomatoes, and salsa toppings provide a Mexican flair.

Modified from: Mexican Chicken and Black Bean Salad

Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 2 servings



May we suggest

ADVERTISEMENT

Directions

  • 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, cilantro 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 25 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 tomatoes and salsa to top each salad.

Reviews

Read all reviews 0

Other stories that may interest you