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Mexican Chicken and Black Bean Salad
Mexican Chicken and Black Bean Salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Baked tomato chicken salad with spinach, black beans, cheese, sour cream, and salsa for a flavorful Mexican twist.
Ingredients:
  • 2 (4 ounce) frozen skinless, boneless chicken breast halves
  • 1 (8 ounce) can low sodium tomato sauce
  • 0.25 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
  • 0.5 cup shredded Mexican cheese blend
  • 0.5 cup salsa
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a baking dish.
  • Add the chicken breasts into the dish. Combine tomato sauce, water, and taco seasoning in a small bowl, then pour the sauce over the chicken.
  • Roast in a hot oven until chicken is cooked through, approximately 30 minutes.
  • Separate the spinach onto two plates. Top each plate with a chicken breast, half of the black beans, sour cream, shredded cheese, and salsa.

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