Mexican Chicken and Black Bean Salad Recipe - Bush’s Best

Mexican Chicken and Black Bean Salad

Recipe By: dian   Photo By: Cassie
Write a Review | Read Reviews (34)
Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
 
  • Prep: 10 Minutes
  • |
  • Cook: 30 Minutes
  • |
  • Total: 40 Minutes
 
2
 
 
  • 2 (4 ounce) frozen skinless, boneless chicken breast halves
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  • 1 (8 ounce) can low sodium tomato sauce
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  • 1/4 cup water
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  • 1 (1 ounce) packet taco seasoning
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  • 1 (15.5 ounce) can black beans
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  • 4 cups baby spinach leaves
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  • 2 tablespoons fat-free sour cream
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  • 1/2 cup shredded Mexican cheese blend
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  • 1/2 cup salsa
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  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 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 30 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 sour cream, shredded cheese and salsa to top each salad.
Nutrition Information
 
 
More Reviews (34)
Reviewed By: patsynick
I made this for dinner a week ago and my teenage son LOVED it. I served it over rice and added a little sour cream on top before serving. I used tomato paste instead of sauce and diluted the paste and taco mix until the consistency was good. Delicious. Easy to make after a hard day at work. Will make it again!!
Reviewed By: Donna
This chicken was so good and easy to make. My husband is picky and doesn’t really like to try new things, but he loved this recipe. Forgot all about the sour cream but this recipe is so good you really don’t need it. Thanks!
Reviewed By: robynmarie87
i made this one night for my husband and i. phenomenal recipe. thanks for sharing!!! =)