Best 6 Mexican Chicken And Black Bean Salad Recipes
Savor the vibrant flavors of Mexican cuisine with this delightful Mexican Chicken and Black Bean Salad. This zesty salad combines the goodness of tender chicken, protein-packed black beans, crisp vegetables, and a tangy dressing, creating a symphony of textures and flavors. Whether you're hosting a fiesta or packing a healthy lunch, this salad will surely tantalize your taste buds.
Accompanying this main recipe are three additional variations that cater to different dietary preferences and add unique twists to the classic salad. For those following a vegan lifestyle, the Vegan Mexican Salad offers a plant-based alternative with tofu as the protein source. If you're looking for a low-carb option, the Low-Carb Mexican Salad features cauliflower rice instead of black beans, making it a guilt-free indulgence. And for those who love a spicy kick, the Spicy Mexican Salad incorporates diced jalapeños and a spicy dressing to bring the heat.
No matter your dietary preferences or spice level tolerance, these Mexican-inspired salads promise a fiesta of flavors that will satisfy every palate. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the vibrant tastes of Mexico.
EASY BLACK BEAN SALAD
Steps:
- In a large serving bowl, add all of the ingredients and toss to combine. Taste, and adjust for seasoning.
- For best results, cover and chill for 2-3 hours or overnight to enhance the flavors.
Nutrition Facts : Calories 299 kcal, Carbohydrate 28 g, Protein 5 g, Fat 20 g, SaturatedFat 2 g, Sodium 213 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
CHICKEN AND BLACK BEAN SALAD
Here in California, we cook out year-round. I grill extra chicken specifically for this quick meal. It's so colorful and fresh-tasting that even our kids love it. -Cindie Ekstrand, Duarte, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.
Nutrition Facts : Calories 259 calories, Fat 14g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 519mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
MEXICAN CHICKEN SALAD
/MexicanChickenSalad-GettyImages-469868671-5a58ec1189eacc0037b37dbd.jpg)
Mexican Chicken Salad is a quick and delicious main dish recipe made with corn, tomatoes, and black beans and served with tortilla chips and avocados.
Provided by Linda Larsen
Categories Entree Main Course Salad
Time 35m
Yield 8
Number Of Ingredients 22
Steps:
- For the dressing, in a small bowl combine the apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper, and mix well with a wire whisk; set aside.
- If you are making the salad components ahead of time, refrigerate this dressing.
- Heat the olive oil in a 12" skillet. Sprinkle the chicken with 1/2 teaspoon salt, then saute it in the skillet with the minced garlic, stirring frequently, until it is cooked through to 165 F , about 5 to 7 minutes.
- Combine the cooked chicken, corn, red onion, tomatoes, black beans, and red bell peppers in a large bowl.
- Stir in the apple cider vinegar dressing.
- Cover and chill this mixture for at least 1 hour. (we usually prepare the chicken and vegetable mixture up to this point and chill it until the next day.)
- When you are ready to eat, combine the chicken mixture with the lettuce in a pretty salad bowl.
- Serve the salad along with the avocados, cheese, tortilla chips, sour cream, and salsa. Each diner garnishes his own salad as desired.
Nutrition Facts : Calories 669 kcal, Carbohydrate 57 g, Cholesterol 95 mg, Fiber 14 g, Protein 37 g, SaturatedFat 12 g, Sodium 998 mg, Sugar 15 g, Fat 36 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
BLACK BEAN CHICKEN SALAD
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
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
MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't be afraid to experiment with different ingredients. There are many different ways to make a Mexican chicken and black bean salad, so feel free to add your own personal touch.
- Make sure to cook the chicken thoroughly. This is important to prevent foodborne illness.
- Let the salad cool slightly before serving. This will help the flavors to meld together.
- Serve the salad with your favorite toppings. Some popular options include avocado, sour cream, salsa, and guacamole.
Conclusion:
Mexican chicken and black bean salad is a delicious, healthy, and easy-to-make dish. It's perfect for a quick lunch or dinner, and it's also great for potlucks and parties. With its vibrant flavors and textures, this salad is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
