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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 701kcal
- 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
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.
Calories: 701kcal