The Dinner Planner


Mexican Chicken Tenders with Bean Salad

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Servings 4


  • 500 grams chicken tenderloins
  • 1 packet taco seasoning - we used the mingle range one
  • 1 tbsp olive oil
  • 1 400g tinned black beans - drained
  • 1 400g tinned cannellini beans - drained
  • 2 medium red capsicum - diced
  • 2 tomatoes - diced
  • 2 lebenese cucumber - diced
  • 1 red onion - diced
  • 1 avocado - diced
  • 1 lime - juiced
  • 1 cup coriander - leaves and a few stems, roughly chopped


  • Preheat oven to 180C.
  • Place the chicken tenders on a large oven tray. Cover with taco seasoning and olive oil. Toss to combine. Place in oven to cook for 15-20 mins.
  • In a large bowl, add the beans, capsicum, cucumber, tomatoes, avocado, onion and coriander. Zest over a little of the lime. Add the lime juice and olive oil and season with salt. Toss to combine.
  • To serve, place the salad in the bottom of a bowl and add chicken.

Tips and Variations

VEGETARIAN - Give jackfruit a go. Available canned in the health food aisle of the supermarket. Drain, toss in the taco spice mix and cook in the oven. 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?