Black Bean and Corn Chicken Taco Salad

This is a quick and easy meal for one of those busy summer evenings when you don’t have a lot of time or want to heat up the kitchen.

Ingredients

  • 4 chicken breast pieces
  • 2 Tablespoons taco seasoning (we use Frontier)
  • coconut oil for pan, if you’re not grilling
  • 1/8 c. finely diced red onion
  • 1-15 ounce can organic black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • pinch chili powder
  • 1/4 c. cilantro
  • juice of 1/2 lime
  • 2 organic Romaine Hearts, washed and cut
  • 1-15 ounce jar Black Bean and Corn salsa (for grain-free, use regular salsa)
  • sour cream
  • avocado, diced

Instructions

  1. In a medium sized bowl, gently fold the cumin, chili powder, cilantro, and lime juice with the black beans.
  2. Season chicken breast pieces with taco seasoning.
  3. Either grill or pan cook the chicken breasts until the thickest part reaches 170 degrees F; let rest about 10 minutes, then cut into strips.
  4. To serve, layer the lettuce, black bean mixture, salsa, avocado, chicken, and sour cream.

Black Bean Chicken Taco Salad 001

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One thought on “Black Bean and Corn Chicken Taco Salad

  1. Pingback: Carnitas by Popular Paleo (A Review) | Holistic Hearth

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