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.
Servings: 4
Calories: 701kcal
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.