How to Make Mexican Chicken and Black Bean Salad - A Step-by-Step Guide

If you're looking for a delicious and healthy dish that's bursting with flavor, then look no further than this Mexican Chicken and Black Bean Salad recipe. This colorful and vibrant salad is the perfect way to add some excitement to your lunch or dinner menu. With tender and juicy chicken, zesty lime, and a hearty dose of black beans, this salad is sure to become a favorite in your household.

Mexican cuisine is known for its bold and exciting flavors, and this salad is no exception. T...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Nutrition

    580 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 100mg
    • Sodium: 2665mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 19g
    • Total Sugars: 6g
    • Protein: 50g
    • Vitamin C: 39mg
    • Calcium: 427mg
    • Iron: 8mg
    • Potassium: 1841mg