Tex-Mex chicken salad with black beans and honey-lime vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tex-Mex chicken salad with black beans and honey-lime vinaigrette

Soy-Free, Family-Friendly, Mediterranean, Dairy-Free, Carb-Conscious, Gluten-Free, Diabetes-Friendly

2 Servings, 670 Calories/Serving

20 Minutes

Our vibrant take on the taco salad showcases plenty of delicious flavors and textures, including juicy tomatoes, sweet citrus, and crisp radishes.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • 1 organic orange
  • ½ cup cooked black beans
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 or 2 organic Roma or other tomatoes (about ¼ pound total)
  • 2 organic romaine hearts or other lettuce
  • 2 ounces roasted red peppers
  • Sun Basket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • 3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories: 670, Protein: 34g (68% DV), Fiber: 11g (44% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 75mg (25% DV), Sodium: 250mg (10% DV), Carbohydrates: 38g (13% DV), Total Sugars: 14g, Added Sugars: 8g (16% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Meanwhile, start preparing the salad.


Prep the remaining ingredients; make the salad

  • Using your hands or a sharp knife, peel the orange. Working over a large bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, peel and cut the fruit crosswise into ½-inch-thick slices. Discard any seeds.
  • Rinse the black beans.
  • Thinly slice the radishes.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Trim the root ends from the romaine hearts; coarsely chop the leaves.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
In a small bowl, stir together the honey-lime vinaigrette base and ¼ cup [½ cup] oil. Season to taste with salt and pepper.
To the bowl with the orange, add the beans, radishes, tomatoes, romaine, roasted red peppers, and ¼ cup [½ cup] honey-lime vinaigrette and toss to combine (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.


Transfer the salad to individual bowls and top with the chicken. Garnish with the pumpkin seeds and serve the remaining vinaigrette on the side.
Kids Can!
  • Peel the orange by hand.
  • Rinse the black beans.
  • Measure the oil for the vinaigrette.
  • Assemble the salad.
  • Top the salad with the chicken and pumpkin seeds.