Chicken Spinach Taco Salad - Juicy and perfectly seasoned chicken served on a bed of fresh spinach leaves and topped with black beans and homemade pico de gallo.
Chicken Spinach Taco Salad

Yields 2 medium sized salads

Serving Size: 1 plate
Calories per Serving: 406 kcal
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 medium, skinless, boneless, chicken breasts
  • 2 tablespoons vegetable oil
  • 4 cups fresh spinach leaves
  • 1/2 can (15.5 ounces) black beans, rinsed
  • 1/2 cup pico de gallo
  • 1/4 cup Mexican cheese blend or Monterey Jack, shredded
  • 2 tablespoons sour cream
  1. In a small bowl, combine the garlic powder, cumin, coriander, paprika, salt and pepper. Stir until well mixed. 

  2. Pat the chicken breasts dry. Evenly sprinkle the seasoning onto each side of the breasts. 

  3. In a large skillet over medium heat, heat the vegetable oil until shimmering. Add the chicken breasts and cook until bottom side is golden brown, about 5 to 8 minutes.

  4. Flip the breasts and reduce the heat to low. Continue cooking until the thickest part of the breast measures 160°F with a meat thermometer. Transfer breasts to a plate and tent loosely with foil for 10 minutes. 

  5. Divide the spinach leaves among two serving plates. Slice the chicken and place on top of each plate.  Over each plate, sprinkle on the black beans, pico de gallo, and cheese. Serve with 1 tablespoon each of sour cream. 

Recipe Notes

Taco seasoning mix adapted from Joyful Healthy Eats.