Sunday, April 19, 2015

Fiesta Chicken Salad

2 boneless skinless chicken breasts, sliced into strips
1 (1 1/3 ounce) packets fajita seasoning mix, divided
1 tablespoon olive oil
1 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) cans Mexican-style corn
1/2 cup salsa
1 (10 ounce) bags mixed salad greens
1/2 cup green onion, chopped
1 Tomato, chopped
Rub chicken strips evenly with 1/2 the fajita seasoning.
Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
Prepare the salad by tossing the greens, onion and tomato.
Top salad with chicken and dress with the bean and corn mixture.
Makes 4 servings approx 315 calories

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