Chicken and Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 403.4
  • Total Fat: 11.6 g
  • Cholesterol: 50.6 mg
  • Sodium: 597.4 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 13.6 g
  • Protein: 27.0 g

View full nutritional breakdown of Chicken and Black Bean Salad calories by ingredient
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I made this as a batch first then split up into two servings to I could bring it to work for lunch. I made this as a batch first then split up into two servings to I could bring it to work for lunch.
Number of Servings: 2


    To Cook:
    1 can of black beans
    3 chicken breast tenders, thawed
    2 cups frozen chopped green bell peppers
    2 cups frozen chopped onions
    2 tbsp oil (your choice)
    2 tbsp water
    1 tbsp taco seasoning

    To Put In A Ziplock Baggie:
    2 tomatoes - chopped and placed in separate baggies
    1 cup shredded cheddar cheese - 1/2 placed in two separate baggies


Place the oil, water, onions, green bell peppers and 1/2 tbsp of taco seasoning in a small frying pan and cover. Stir occasionally. Cook to desired tenderness - mine took about 10 minutes.

Meanwhile - Open and drain can of black beans and place in a medium size bowl.

When onions and peppers are done, scoop out of the pan and put on top of the black beans... leaving the seasoned liquid.

Cook the chicken in the liquid left from the onions and peppers. Add the other half of the taco seasoning to the chicken after it has cooked a bit.

Chop up the chicken when it's all done and add to the bowl - gently mix everything being careful not to squish the black beans.

Scoop 1 1/2 cups of the mixture into two separate containers.

After reheating at work, add a baggie of tomatoes and cheese then enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user COOKSTER4EVER.

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