Name: Mexican Chicken and Black Bean Salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Frozen skinless, boneless chicken breast halves - 2 (4 ounce); Low sodium tomato sauce - 1 (8 ounce) can; Water - ¼ cup; Taco seasoning - 1 (1 ounce) packet; Black beans - 1 (15.5 ounce) can; Baby spinach leaves - 4 cups; Fat-free sour cream - 2 tablespoons; Shredded Mexican cheese blend - ½ cup; Salsa - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chicken and Black Bean Salad

1. Frozen skinless, boneless chicken breast halves - 2 (4 ounce)

2. Low sodium tomato sauce - 1 (8 ounce) can

3. Water - ¼ cup

4. Taco seasoning - 1 (1 ounce) packet

5. Black beans - 1 (15.5 ounce) can

6. Baby spinach leaves - 4 cups

7. Fat-free sour cream - 2 tablespoons

8. Shredded Mexican cheese blend - ½ cup

9. Salsa - ½ cup

How to cook deliciously - Mexican Chicken and Black Bean Salad

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

2. Stage

Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.

3. Stage

Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.

4. Stage

Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.