THE RECIPE JOURNAL · Lunch
Zesty Mexican Chicken and Black Bean Salad
This vibrant salad combines tender chicken, hearty black beans, and fresh veggies with a zesty lime dressing for a burst of flavor in every bite. It’s a quick, healthy meal perfect for lunch or a light dinner.
FROM THE KITCHEN • Zesty Mexican Chicken and Black Bean Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and lightly grease a baking dish. Lay the chicken breasts in the dish, then mix together the tomato sauce, water, and taco seasoning in a small bowl. Pour this sauce evenly over the chicken. Pop the dish into the oven and bake for about 30 minutes, or until the chicken is cooked through and no longer pink inside. While the chicken is baking, spread the spinach evenly on two plates. Once the chicken is done, place each breast on top of the spinach. Spoon half of the black beans over each piece of chicken, then add dollops of sour cream, shredded cheese, and salsa to finish off your salad.
Why you’ll love it
This dish is full of bold flavors and fresh ingredients that come together perfectly. It’s healthy, colorful, and satisfying, making it a great choice for a quick meal or a crowd-pleaser at gatherings. The combination of zesty lime and smoky spices brightens up every bite.
How to serve
Serve this salad chilled or at room temperature for the best taste. It pairs well with warm corn tortillas or crispy tortilla chips. Add a dollop of sour cream or a sprinkle of shredded cheese to make it even more indulgent.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Keep any dressing separate if possible to prevent the salad from becoming soggy. Give it a quick toss before serving again.
