Chicken Black Bean Taco Salad Food

BLACK BEAN AND CHICKEN TACO SALAD

Steps:

• 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.

CHICKEN BLACK BEAN TACO SALAD

Steps:

• Combine vinaigrette ingredients in a bowl & mix well (or you can toss them all in a food processor & blend.).
• Layer salad ingredients, & top with vinaigrette.
• Enjoy!
• (To make lighter, you can reduce oil to 1 T, and skip the cheese!).

EASY BLACK BEAN TACO SALAD

Steps:

• Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
• Place black beans into a saucepan and bring to a simmer over medium heat.
• Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

MEXICAN CHICKEN AND BLACK BEAN SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• 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.
• Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
• 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.

BLACK BEAN CHICKEN TACOS

Steps:

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes., Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear., For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. , Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.

BLACK BEAN AND CHICKEN TACOS

Steps:

• Cook chicken until done. Add salsa. Drain beans in a colander and add corn. Run hot water over them to thaw corn and rinse beans. Drain well. Add beans and corn to pan. Mix well and cook until heated through, about 5 minutes.
• Spoon into taco shells and garnish with sour cream, cheese, lettuce, olives, or tomato. We like to crunch up corn chips into a bowl and make it into a taco salad.

BEAN AND CHICKEN TACO SALAD

Steps:

• In a large bowl, combine chicken, lettuce, onion, beans, avocado and cheese. Toss to combine well.
• Add crushed chips-mix well.
• In a small bowl, combine taco seasoning, cilantro and Thousand Island dressing and stir well.
• Pour over salad and toss to coat.

BLACK BEAN TACO SALAD

Steps:

• Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
• Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.

EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)

Steps:

• Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.

CHICKEN AND BEAN SOFT TACOS

Steps:

• saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
• (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
• Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
• Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
• This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
• Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
• Serve in flour tortillas with your favorite toppings.

GRILLED CHICKEN TACO SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.