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Chicken Fiesta Salad Serves 6

3 skinless, boneless chicken breast halves

1 ½ (1.27oz) packets dry fajita seasoning, divided

1tbsp + 1 ½ tsp vegetable oil

1 ½ (15oz) cans black beans, drained and rinsed

1 ½ (11oz) cans Green Giant Mexicorn

¾ cup salsa

1 ½ package of mixed greens

1 ½ onion, diced

1 ½ containers of grape tomatoes, halved

Rub the chicken evenly with ½ of the fajita seasoning.

In a large skillet heat the vegetable oil over medium heat and cook the chicken for 8 minutes on each side or until the chicken is no longer pink in the center. Remove from the pan and slice.

In a large saucepan, mix the beans, corn, salsa, the remaining fajita seasoning and heat over medium heat until warm.

In a large salad bowl combine the mixed greens, onion and tomatoes.

To serve, arrange the greens on a plate and set the sliced chicken on top. Add the bean and corn mixture to the top of the chicken..

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