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Mexican chicken with black bean salsa

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Have dinner ready in a flash with this 6-ingredient, Mexican chicken and black bean dish.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Mexican chicken with black bean salsa


  • 8 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 40g pkt Mexican seasoning
  • 425g can black beans, rinsed, drained
  • 2 avocados, stoned, peeled, finely chopped
  • 2 tomatoes, finely chopped
  • 200g corn chips

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the chicken and Mexican seasoning in a large bowl and toss to combine.
  2. Step 2

    Heat a greased barbecue grill or chargrill on high. Cook chicken for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, combine the beans, avocado and tomato in a medium bowl. Season.
  4. Step 4

    Arrange corn chips on a serving platter. Top with the bean mixture and chicken. Serve immediately.