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Chicken Fiesta Salad

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Submitted by happyzhangbo

This recipe is very versatile, easy and excellent.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1.27 36.7
OUNCES ML/G SEASONING
dry fajita, divided *
1 15
TABLESPOON ML VEGETABLE OIL
15 433.5
OUNCES ML/G BLACK BEANS
rinsed and drained
11 317.9
OUNCES ML/G CORN, MEXICAN-STYLE *
½ 118
CUP ML SALSA
10 289
OUNCES ML/G MIXED SALAD GREENS
mixed
1 1
EACH ONIONS
chopped
1 1
EACH TOMATOES
cut into wedges

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 147 20% 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?
Low in Saturated Fat, Trans-fat Free, High Fiber
 
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