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Chicken Fiesta Salad

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Recipe

This recipe is very versatile, easy and excellent.

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low in Saturated Fat, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 chicken breast halves, boneless, skinless
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1.27 ounces seasoning
dry fajita, divided
*
1 tablespoon vegetable oil
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15 ounces black beans
rinsed and drained
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11 ounces corn, Mexican-style
*
½ cup salsa
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10 ounces mixed salad greens
mixed
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1 onions
chopped
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1 tomatoes
cut into wedges
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Ingredients

Amount Measure Ingredient Features
2 each chicken breast halves, boneless, skinless
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36.7 ml/g seasoning
dry fajita, divided
*
15 ml vegetable oil
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433.5 ml/g black beans
rinsed and drained
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317.9 ml/g corn, Mexican-style
*
118 ml salsa
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289 ml/g mixed salad greens
mixed
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1 each onions
chopped
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1 each tomatoes
cut into wedges
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Directions

Rub chicken evenly with ½ the fajita seasoning.

Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

In a large saucepan, mix beans, corn, salsa and other ½ of fajita seasoning.

Heat over medium heat until warm.

Prepare the salad by tossing the greens, onion and tomato.

Top salad with chicken and dress with the bean and corn mixture.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 14720% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 377mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 24%
Sugars g
Protein 28g
Vitamin A 12% Vitamin C 11%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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