Tuesday, June 19, 2012

Chicken Fiesta Salad

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 3 green onions, chopped 1 tomato, cut into wedges Chopped cilantro to taste Sliced or diced avocado DIRECTIONS: 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, cilantro and tomato. Top salad with chicken and dress with the bean and corn mixture. Top with avocado.

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