Tuesday, May 17, 2016

Chicken Fiesta Salad

This is an attractive and zesty salad that is one of our favorite meals . It's full of veggies and chicken, and loaded with flavor. I use my own home-made fajita seasoning when I make this and you can also add in some Mexican rice. If desired, top with shredded cheese and tortilla chips.  Hope you enjoy!


2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon olive 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
1 avocado, peeled and diced.

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, tomato and avocado. Top salad with chicken and dress with the bean and corn mixture.