BAS Recipe #233 — Taco Salad with Black Bean Burger

I don’t know if you know this, but big ass salads are my favorite. I have an arsenal of so many I’ve started to assign them random numbers on this blog, haha. There are literally thousands of combinations out there, and this one particular salad is just one variation. That’s the great thing about salads (especially this taco salad). You get to customize them to fit your preferences as much as you like!.

But I’ve really been craving a particular #bigasssalad over the past few weeks. It’s a taco salad with a chopped black bean burger. I love tacos and figured that turning one into a salad and adding some black bean burger goodness in there would be very filling. And it’s true. After I eat up this salad, I’m usually full until it’s time for my next meal and I want zero snacks in between.

A salad that’s super satisfying AND keeps you full? What more do you need?



Something important to remember: your salads don’t have to be small, and they don’t have to be made of ingredients you don’t like! Eat the veggies and dressings and proteins you LIKE (this was a recent revelation for me). If you don’t like tomatoes on a salad, you don’t have to put tomatoes in your salad! If you use ingredients that you actually like, you may actually enjoy eating that salad!


Quick Creamy Chicken Pasta with Leeks and Sun-Dried Tomatoes
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  • 2 chicken breasts, cubed into bite-sized pieces
  • 4 ounces spaghetti, or pasta of your choice
  • 2 large leeks (white and light green part) split in half lengthwise and finely sliced so you have many little "C" shapes
  • 3 tbsp sun-dried tomatoes in oil, roughly chopped
  • 1 clove garlic, minced
  • 3/4 cup heavy cream or half & half
  • Salt and pepper to taste
  • A handful fresh parsley, chopped


  1. Start cooking your pasta according to the package instructions
  2. Add your sun-dried tomatoes to a hot pan. The oil from the tomatoes will make a nice non-sticky pan for your chicken. (If you don't want to use tomatoes in oil, skip this step and just add some oil to the hot pan. Add the tomatoes when you add the leeks and garlic.)
  3. Add your chicken cubes and cook for about five minutes, then add your leeks and minced garlic into the pan with the chicken and cook until the everything is cooked through.
  4. Reduce heat to low and add your heavy cream. Use it to scrape up any bits stuck to the bottom of the pan.
  5. Add salt and pepper to taste.
  6. Strain pasta.
  7. Serve your chicken mixture over a warm bed of pasta topped with fresh parsley.


How do you like your taco salads? Do you have a favorite recipe?

Let me know in the comments below!





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