Chicken Fiesta Salad
This recipe is very versatile, easy and excellent.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
chicken breast halves, boneless, skinless
|
|
|
| 1.27 | ounces |
seasoning
dry fajita, divided |
* |
| 1 | tablespoon |
vegetable oil
|
|
| 15 | ounces |
black beans
rinsed and drained |
|
| 11 | ounces |
corn, Mexican-style
|
* |
| ½ | cup |
salsa
|
|
| 10 | ounces |
mixed salad greens
mixed |
|
| 1 |
onions
chopped |
|
|
| 1 |
tomatoes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 36.7 | ml/g |
seasoning
dry fajita, divided |
* |
| 15 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
black beans
rinsed and drained |
|
| 317.9 | ml/g |
corn, Mexican-style
|
* |
| 118 | ml |
salsa
|
|
| 289 | ml/g |
mixed salad greens
mixed |
|
| 1 | each |
onions
chopped |
|
| 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.
