Bean And Chicken Taco Salad Recipes

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CHICKEN BLACK BEAN TACO SALAD



Chicken Black Bean Taco Salad image

I got this out of a cooking light a few years ago. The dressing is amazing-the whole salad is terrific!

Provided by Haversac

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup diced tomatoes
1/4 cup chopped cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon lime zest
1 tablespoon fresh lime juice
1 garlic clove (minced)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
8 cups lettuce
2 chicken breasts (cooked)
1 cup diced tomatoes
1 (15 ounce) can black beans (I like the the jalepeno black beans or the cumin ones by Kunars)
1 cup shredded cheese
red onion, green pepper, avocado, black olives, etc

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!).

Nutrition Facts : Calories 404.2, Fat 21.1, SaturatedFat 7.3, Cholesterol 64.5, Sodium 491.6, Carbohydrate 25.6, Fiber 8.4, Sugar 2.1, Protein 29.1

BEAN AND CHICKEN TACO SALAD



Bean and Chicken Taco Salad image

Make and share this Bean and Chicken Taco Salad recipe from Food.com.

Provided by Parsley

Categories     Poultry

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs chicken breasts, cooked and cut into small cubes
1 large head iceberg lettuce, shredded
1 cup chopped sweet onion
2 (15 ounce) cans black beans, rinsed and drained
1 avocado, pitted, peeled and chopped
1 1/2 cups shredded cheddar cheese
1 (13 ounce) bag nacho cheese flavored tortilla chips
1 (1 1/4 ounce) packet taco seasoning
1 tablespoon chopped fresh cilantro
1 cup spoonable thousand island dressing (or use more if desired)

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.

Nutrition Facts : Calories 793.9, Fat 44.6, SaturatedFat 11.6, Cholesterol 104.4, Sodium 769, Carbohydrate 58.1, Fiber 12.2, Sugar 9.3, Protein 41.4

CHICKEN TACO SALAD



Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

  • For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
  • For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
  • For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
  • On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

EASY BLACK BEAN TACO SALAD



Easy Black Bean Taco Salad image

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Provided by TZYGANIA

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning mix
¾ cup water
1 (15 ounce) can black beans, drained
1 head romaine lettuce, shredded
1 (8 ounce) jar salsa
2 tomatoes, diced
2 cups shredded Mexican cheese blend
8 ounces sour cream
1 (10 ounce) bag tortilla chips

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.

Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g

TACO BEAN SALAD



Taco Bean Salad image

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

3 large tomatoes
1 head iceberg lettuce, torn
6 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large ripe avocado, peeled and chopped
2 cups Seasoned Hamburger Mix, thawed
1 bottle (7 ounces) green taco sauce
4 green onions, chopped
Ranch salad dressing or dressing of your choice

Steps:

  • Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.

GRILLED CHICKEN TACO SALAD



Grilled Chicken Taco Salad image

Great way to prepare a Mexican favorite.

Provided by MTCHYG

Categories     Salad     Taco Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 17

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

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.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g

GRILLED CHICKEN TACO SALAD



Grilled Chicken Taco Salad image

Great way to prepare a Mexican favorite.

Provided by MTCHYG

Categories     Taco Salad

Time 50m

Yield 4

Number Of Ingredients 17

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

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.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g

BLACK BEAN CHICKEN SALAD



Black Bean Chicken Salad image

A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges

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