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Morning Sun
  • Chicken Fiesta Salad

  • This is an attractive and zesty all in one dish. It’s full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

     

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  • This is an attractive and zesty all in one dish. It’s full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
    INGREDIENTS:
    2 skinless, boneless chicken breast halves
    1 (1.27 ounce) packet dry fajita seasoning, divided
    1 tablespoon vegetable oil
    1 (15 ounce) can black beans, rinsed and drained
    1 (11 ounce) can Mexican-style corn
    1/2 cup salsa
    1 (10 ounce) package mixed salad greens
    1 onion, chopped
    1 tomato, cut into wedges
    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.
    In a large saucepan, mix beans, corn, salsa and other 1/2 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.
    — www.allrecipes.com
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