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–+ servings
This black bean and chicken taco salad is an easy and healthy weeknight meal!
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5 from 1 vote

Black Bean and Chicken Taco Salad

Black Bean and chicken taco salad is a delicious spin on the classic taco salad recipe made with spice-rubbed chicken.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 701kcal
Author: Aileen Clark

Ingredients

  • 1 can Bush's Black Beans
  • 3/4 cup medium salsa
  • 1/2 cup cilantro divided and chopped
  • 1 packet or 1/4 cup taco seasoning
  • 1/4 cup olive oil
  • 1 pound thin cut chicken breasts
  • 2 cups tortilla chips
  • 4 cups shredded romaine lettuce
  • 2 avocados sliced
  • 1/2 cup sour cream

Instructions

  • Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment and set aside.
  • Drain and rinse the Bush's black beans and pour into a medium bowl. Add in the medium salsa and `1/4 cup chopped cilantro. Refrigerate.
  • In a small bowl, whisk together the taco seasoning and olive oil.
  • Place the chicken breasts on the lined cookie sheet and brush with the taco seasoning mixture.
  • Bake for 20 minutes. Remove from the oven and slice.
  • Once the chicken is baked, put together the salad. Start with a thin layer of tortilla chips followed by the shredded lettuce. Add the chicken, sour cream, and avocado. Top with the black bean dressing.
  • Serve immediately.

Nutrition

Calories: 701kcal