April 10, 2018

3AndAHalf Recipes – Tex-Mex Chicken Salad

We’re always innovating with our recipes, after all, abs are made in the kitchen! This salad, which contains these five main ingredients— corn tortillas, black beans, corn, chicken, and spinach—and can be ready in about 15 minutes. It will pack a punch on your palate but leave your waistline intact.


4 corn tortillas
2 cups frozen corn
8 cups bagged fresh spinach
2 cups sliced rotisserie chicken
1 (14 oz) can black beans, drained
1-pint cherry tomatoes halved
1 avocado, sliced
1 cup thinly sliced red onion
1/2 cup light sour cream
2 tbsp olive oil
Juice of 1 lime
1/2 tsp chipotle chili powder


1. Preheat oven to 350°F. Place tortillas on a baking tin. When the oven is hot, heat tortillas until crispy, 8 to 10 minutes. Prepare corn according to package directions.

2. Divide spinach, chicken, black beans, tomatoes, avocado, red onion, and cooked corn among serving plates. In a bowl, whisk together sour cream, olive oil, lime juice, chipotle chili powder, and a few pinches of salt.

3. Break tortillas into 1″ pieces and sprinkle over salads. Drizzle sour cream dressing on top.