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Tex-Mex Chicken and Beans Salad

Tex-Mex Chicken and Beans Salad
Tex-Mex Chicken and Beans Salad
This healthy recipe comes from NDSU Extension Service.


  • 1 (10-oz.) can chunked chicken, drained
  • 1 (15- to 19-oz.) can red kidney beans, no salt, drained
  • 1 (4-oz.) can green chilies, chopped, drained
  • 1/2 c. hot taco sauce
  • 1 c. Monterey Jack and/or Cheddar cheese, shredded
  • 1 large tomato, diced
  • 1 bag of chopped romaine lettuce


• In 10-inch round baking dish or other microwave-safe dish, combine chicken, beans, chilies and taco sauce. Cook, covered with plastic wrap, on high five to seven minutes until heated through, stirring once. Toss lettuce, tomatoes and cheese, then dish salad and top with the chicken mixture. You also could top with salsa, onions and sour cream if desired.

Makes 6 servings.

Per Serving: about 200 calories, 8 grams (g) of fat, 14 g carbohydrate, 18 g protein, 3 g fiber, and 470 mg sodium.

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