Mexican Chicken and Black Bean Salad

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 580 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Step 2

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.

Step 3

Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.

Step 4

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.