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Mexican Chicken and Black Bean Salad Recipe

Mexican Chicken and Black Bean Salad Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.52 Kcal (1262 kJ)
Calories from fat	108.8 Kcal
		% Daily Value*
Total Fat	12.09g	19%
Cholesterol	44.41mg	15%
Sodium	847.6mg	35%
Potassium	934.97mg	20%
Total Carbs	31.4g	10%
Sugars	4.72g	19%
Dietary Fiber	5.9g	24%
Protein	20.24g	40%
Vitamin C	20.4mg	34%
Iron	3.2mg	18%
Calcium	316.5mg	32%

Amount Per 100 g
Calories	113.57 Kcal (475 kJ)
Calories from fat	40.98 Kcal
		% Daily Value*
Total Fat	4.55g	19%
Cholesterol	16.73mg	15%
Sodium	319.25mg	35%
Potassium	352.15mg	20%
Total Carbs	11.83g	10%
Sugars	1.78g	19%
Dietary Fiber	2.22g	24%
Protein	7.62g	40%
Vitamin C	7.7mg	34%
Iron	1.2mg	18%
Calcium	119.2mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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