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.

dian
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

580 calories; 14.7 g total fat; 99 mg cholesterol; 2665 mg sodium. 63.3 g carbohydrates; 49.5 g protein; Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2008
I LOVE Mexican food - all the flavors - and I'm always looking for a way to make it more healthy so I was intrigued when I read this recipe. I followed the suggestion of cutting the chicken into strips and pan frying in a little bit of olive oil (instead of baking) mainly because I was hungry and didn't want to wait a half hour:) After it was lightly cooked thru I also added a half a packet of hot taco seasoning (my husband and I like a little spice) and put in a little salsa in the skillet at the end after the chicken was browned to add a a little more moisture. (skipping the tomato sauce entirely) I used a salad base comprised of some baby spinach leafy greens and fresh herbs adding more fresh cilantro to it. I also added some diced onions and a half of a diced fresh tomato. After topping the salad with the chicken I topped with a little (jar) salsa the black beans sliced avocado and a sprinkling of 2% shredded cheese. I think adding sour cream would have (for me) spoiled this light tasty and refreshing meal. It is great and I'll make it again for sure. So easy! Read More
(67)

Most helpful critical review

Rating: 3 stars
09/02/2008
This is ok as written. Nothing special. Could use some tomatoes cilantro onion. Way too much sodium in this to be considered healthy eating. This contains a few days worth of sodium. To make it with less sodium make your own taco seasoning leaving out the salt and use low sodium beans. Frying the chicken even in olive oil does nothing to make the recipe any healthier. Has too many carbs for those trying to watch that part of their diet. It is tasty of course as written just not healthy. Read More
(16)
71 Ratings
  • 5 star values: 47
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/10/2008
I LOVE Mexican food - all the flavors - and I'm always looking for a way to make it more healthy so I was intrigued when I read this recipe. I followed the suggestion of cutting the chicken into strips and pan frying in a little bit of olive oil (instead of baking) mainly because I was hungry and didn't want to wait a half hour:) After it was lightly cooked thru I also added a half a packet of hot taco seasoning (my husband and I like a little spice) and put in a little salsa in the skillet at the end after the chicken was browned to add a a little more moisture. (skipping the tomato sauce entirely) I used a salad base comprised of some baby spinach leafy greens and fresh herbs adding more fresh cilantro to it. I also added some diced onions and a half of a diced fresh tomato. After topping the salad with the chicken I topped with a little (jar) salsa the black beans sliced avocado and a sprinkling of 2% shredded cheese. I think adding sour cream would have (for me) spoiled this light tasty and refreshing meal. It is great and I'll make it again for sure. So easy! Read More
(67)
Rating: 5 stars
06/10/2008
I LOVE Mexican food - all the flavors - and I'm always looking for a way to make it more healthy so I was intrigued when I read this recipe. I followed the suggestion of cutting the chicken into strips and pan frying in a little bit of olive oil (instead of baking) mainly because I was hungry and didn't want to wait a half hour:) After it was lightly cooked thru I also added a half a packet of hot taco seasoning (my husband and I like a little spice) and put in a little salsa in the skillet at the end after the chicken was browned to add a a little more moisture. (skipping the tomato sauce entirely) I used a salad base comprised of some baby spinach leafy greens and fresh herbs adding more fresh cilantro to it. I also added some diced onions and a half of a diced fresh tomato. After topping the salad with the chicken I topped with a little (jar) salsa the black beans sliced avocado and a sprinkling of 2% shredded cheese. I think adding sour cream would have (for me) spoiled this light tasty and refreshing meal. It is great and I'll make it again for sure. So easy! Read More
(67)
Rating: 5 stars
01/28/2008
Instead of baking the chicken I cut it into strips and cooked it on the stovetop with just a little bit of olive oil until no longer pink then stirred in half a pack of taco seasoning mix till the chicken was browned. To the salad I added diced red onion and fresh cilantro. For the salsa I used fresh pico de gallo- next time I will use more than 1/2 cup. Light and refreshing! Read More
(56)
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Rating: 5 stars
05/14/2008
I cooked the chicken by boiling it (I needed chicken for 2 recipes) I put the chicken tomato sauce home make taco seasoning and black beans into a skilled and then I added a can of corn. I just heated it all up put it over spinach and served with sour cream and chips. My family loved it. I forgot to use cheese and salsa but I bet it would have been even better. Read More
(18)
Rating: 3 stars
09/02/2008
This is ok as written. Nothing special. Could use some tomatoes cilantro onion. Way too much sodium in this to be considered healthy eating. This contains a few days worth of sodium. To make it with less sodium make your own taco seasoning leaving out the salt and use low sodium beans. Frying the chicken even in olive oil does nothing to make the recipe any healthier. Has too many carbs for those trying to watch that part of their diet. It is tasty of course as written just not healthy. Read More
(16)
Rating: 5 stars
04/14/2008
My family enjoyed this dish tonight. I used leftover chicken heated it up on the stove with the tomato sauce and taco seasoning. We tossed the chicken with all the additional ingredients not really measuring anything. We all added in black olives my husband also added tobasco and ranch dressing to his. We all really liked this salad! A healthy yummy dinner! Read More
(13)
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Rating: 5 stars
06/26/2008
I took the suggestions and added fresh cilantro to the sauce. Choose pico de gallo rather than salsa. I think the taco seasoning & tomato sauce was a bit much and would probably cut back next time. Read More
(13)
Rating: 5 stars
04/28/2010
We really enjoyed this....I didnt use salsa instead I diced up fresh tomato onion cilantro and jalapenos and I used a crumbly mexican cotija cheese....next time I will cut up and cook the chicken on the stove and add some avacodo. Read More
(10)
Rating: 4 stars
09/06/2008
This salad is good with my additional changes. I cooked the sliced chicken on the store top with diced onion and minced garlic. When the chicken was almost done I added 1-14oz.can diced tomatos along with the toco mix. I also added 1/2 package frozen corn--heated through and dressed it with toppings. I served it on crispy romaine----yumie!!!! Read More
(10)
Rating: 4 stars
05/27/2008
Great healthy dinner. I cooked the chicken in the convection oven for 40 minutes and came out very moist. Read More
(8)