Mexicali Chicken Bean Salad Recipes

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MEXICAN CHICKEN AND BLACK BEAN SALAD



Mexican Chicken and Black Bean Salad image

I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos.

Provided by dian

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 9

2 (4 ounce) frozen skinless, boneless chicken breast halves
1 (8 ounce) can low sodium tomato sauce
¼ cup water
1 (1 ounce) packet taco seasoning
1 (15.5 ounce) can black beans
4 cups baby spinach leaves
2 tablespoons fat-free sour cream
½ cup shredded Mexican cheese blend
½ cup salsa

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.

Nutrition Facts : Calories 580 calories, Carbohydrate 63.3 g, Cholesterol 99.5 mg, Fat 14.7 g, Fiber 19.2 g, Protein 49.5 g, SaturatedFat 8.6 g, Sodium 2664.8 mg, Sugar 6.1 g

MEXICALI CHICKEN



Mexicali Chicken image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 4

1 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend, divided
1 Tbsp. olive oil
4 (5 Oz.) boneless, skinless chicken breast halves
lime or lemon wedges

Steps:

  • 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
  • 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
  • 3. Serve with lime or lemon wedges if desired.

MEXICALI PASTA SALAD



Mexicali Pasta Salad image

Mexican-style pasta salad that is a great change for a picnic.

Provided by FoodLady

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package tri-color rotini pasta
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
½ cup chopped red bell pepper
½ cup Italian-style salad dressing, or more to taste
½ cup shredded Mexican cheese blend
3 green onions, thinly sliced
⅓ cup minced fresh cilantro
1 slice onion, minced
2 tablespoons taco seasoning mix
½ lime, juiced

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 41 g, Cholesterol 5.4 mg, Fat 5.5 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 651.4 mg, Sugar 3 g

MEXICALI CHICKEN



Mexicali Chicken image

This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 medium tomato, finely chopped
1 small onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 to 2 teaspoons reduced-sodium taco seasoning
4 bacon strips, halved
4 slices reduced-fat provolone cheese
1 medium lime, cut into four wedges

Steps:

  • In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CRISPY CHICKEN MEXICALI SALAD



Crispy Chicken Mexicali Salad image

Trying to stick to your healthy eating plan but really want some crispy chicken? You're in luck. This flavor-filled salad lets you enjoy the crunch smartly.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1/3 cup SHAKE 'N BAKE Chicken Coating Mix
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 can (7 oz.) corn, drained
1 cup canned black beans, rinsed
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup KRAFT Lite Ranch Dressing
4 whole wheat dinner rolls

Steps:

  • Heat oven to 400°F.
  • Measure 1/3 cup coating mix; coat chicken with coating mix and bake as directed on package.
  • Toss greens with corn and beans in large bowl.
  • Top with chicken, cheese and dressing just before serving with rolls.

Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 37 g

MEXICALI CHICKEN FOR TWO



Mexicali Chicken for Two image

This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. You can cilantro to the salsa, if you like. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup chopped tomatoes
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves (4 ounces each)
1/2 to 1 teaspoon reduced-sodium taco seasoning
2 bacon strips, halved
2 slices reduced-fat provolone cheese
2 lime wedges

Steps:

  • In a small bowl, combine the tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Nutrition Facts :

MEXICALI CHEDDAR BEAN SALAD



Mexicali Cheddar Bean Salad image

Three kinds of beans, cubes of sharp cheddar, red pepper, green onions, salsa and lime juice lend south-of-the-border flavor to this hearty salad.

Provided by My Food and Family

Categories     Beans

Time 3h15m

Yield Makes 8 cups.

Number Of Ingredients 10

1 can (16 oz.) black beans, rinsed, drained
1 can (16 oz.) kidney beans, rinsed, drained
1 can (16 oz.) navy or great Northern beans, rinsed, drained
6 oz. KRAFT 2% Milk Cheddar Cheese, cubed
1 small red pepper, chopped
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup sliced green onions
1/4 cup chopped cilantro
1 Tbsp. lime juice
12 lettuce leaves

Steps:

  • Toss all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled.
  • Serve on lettuce-lined plates.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

MEXICALI CHICKEN BEAN SALAD



Mexicali Chicken Bean Salad image

Number Of Ingredients 10

1 (16-ounce) can black beans
1 (16-ounce) can kidney beans
1 (16-ounce) can white beans
2 cups cubed, cooked chicken
1 1/2 cups cubed Cheddar cheese
3 medium green peppers, chopped
2 cups chunky salsa, medium
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

Steps:

  • Rinse and drain beans. Add rest of ingredients and stir until well combined; refrigerate. Makes a great appetizer with chips or a side dish.

Nutrition Facts : Nutritional Facts Serves

TUSCAN CHICKEN WITH WARM BEAN SALAD



Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories     Bean     Chicken     Bake     Broil     Marinate     Lemon     Rosemary     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Steps:

  • Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
  • Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
  • Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
  • Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

CRISPY CHICKEN MEXICALI SALAD



Crispy Chicken Mexicali Salad image

Make and share this Crispy Chicken Mexicali Salad recipe from Food.com.

Provided by BamaBelle30

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup shake 'n bake chicken coating mix
4 boneless skinless chicken breast halves (1-1/4 lb.)
1 (10 ounce) bag torn mixed salad greens
1 (7 ounce) can corn, drained
1 cup canned black beans, drained, rinsed
1/2 cup kraft shredded 2% cheddar cheese
1/2 cup kraft light ranch salad dressing

Steps:

  • Preheat oven to 400°F Measure 1/3 cup coating mix; use to evenly coat chicken, then bake chicken as directed on package.
  • Toss greens with corn and beans in large bowl.
  • TOP with chicken; sprinkle with cheese. Drizzle with dressing just before serving.

Nutrition Facts : Calories 343.3, Fat 10.3, SaturatedFat 1.8, Cholesterol 80.3, Sodium 719.2, Carbohydrate 25.9, Fiber 5.7, Sugar 2.9, Protein 36.9

MEXICALI BLACK BEAN AND CORN SALAD



Mexicali Black Bean and Corn salad image

Make and share this Mexicali Black Bean and Corn salad recipe from Food.com.

Provided by quixoposto

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 can black beans, drained
1 can Mexican-style corn, drained
chopped red pepper (optional)
chopped green pepper (optional)
1/4 cup balsamic vinegar
chopped fresh cilantro

Steps:

  • In a serving dish, mix all ingredients and serve.

Nutrition Facts : Calories 14, Sodium 3.7, Carbohydrate 2.7, Sugar 2.4, Protein 0.1

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