Chicken Black Bean Taco Salad Recipes

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!).

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 CHICKEN SALAD

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.

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.

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 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.

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.

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.