Monday, February 24, 2014

Mmmmmm! Chicken Fiesta Salad!

Chicken Fiesta Salad

2 skinless, boneless chicken breast
1 (1.27 ounce) packet dry fajita
seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad
1 onion, chopped
1 tomato, cut into wedges
1.Rub chicken evenly with 1/2 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.
2.In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3.Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

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