READY IN 40 mins

Mexican Chicken and Black Bean Salad

Read Reviews (36)

"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." — dian

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
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.
Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

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!

—ALLRYTIE

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Most Helpful Critical Review

Sep 02, 2008

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.

—mermaid

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49 Ratings

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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!

—Lauren N.

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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.

—Nina

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Jun 26, 2008

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.

—Cassie

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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!

—AMANDADAVID

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May 27, 2008

Great healthy dinner. I cooked the chicken in the convection oven for 40 minutes and came out very moist.

—miosmom

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Jun 18, 2010

i made this one night for my husband and i. phenomenal recipe. thanks for sharing!!! =)

—robynmarie87

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Nutrition

Calories
580 kcal
29%

Carbohydrates
63.3 g
20%

Cholesterol
99 mg
33%

Fat
14.7 g
23%

Fiber
19.2 g
77%

Protein
49.5 g
99%

Sodium
2665 mg
107%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Chicken and Black Bean Salad

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 580
Calories from Fat: 132

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 8.6g 43 %
Cholesterol 99mg 33 %
Sodium 2665mg 107 %
** Potassium 1841mg 52 %
Total Carbohydrates 63.3g 20 %
Dietary Fiber 19.2g 77 %
Protein 49.5g 99 %
** Sugars 6.1g
Vitamin A 149 %
Vitamin C 64 %
Calcium 53 %
Iron 77 %
** Thiamin 43 %
** Niacin 164 %
** Vitamin B6 62 %
** Magnesium 63 %
** Folate 148 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.