Texas Regional Healthcare Training Center Spiced Chicken and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A protein-packed salad combining spiced grilled chicken with black beans and fresh vegetables, perfect for a nutritious lunch or light dinner. This american-inspired salads ready in about 30 minutes pairs olive oil, chili powder, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp olive oil with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 2 boneless skinless chicken breasts.
  2. Step 2: Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior has nice grill marks.
  3. Step 3: Remove chicken from heat and let rest for 5 minutes, then slice thinly.
  4. Step 4: In a large bowl, combine 1 can drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
  5. Step 5: Add 3 tbsp lime juice and gently toss the bean mixture to combine.
  6. Step 6: Arrange 4 cups mixed salad greens on plates, top with the black bean mixture, sliced grilled chicken, and 1 diced avocado.
  7. Step 7: Serve immediately for a fresh, protein-rich meal.

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Frequently asked questions

How long does Texas Regional Healthcare Training Center Spiced Chicken and Black Bean Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texas Regional Healthcare Training Center Spiced Chicken and Black Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Texas Regional Healthcare Training Center Spiced Chicken and Black Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Texas Regional Healthcare Training Center Spiced Chicken and Black Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Texas Regional Healthcare Training Center Spiced Chicken and Black Bean Salad?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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