Sunday, October 7, 2012

Chicken Fiesta Salad

Original Recipe from Again, my adjustments are in italics.

Chicken Fiesta Salad

2 skinless boneless chicken breast halves
1 pkg dry fajita seasoning, divided in half
1 tbsp olive oil
1 can black beans, rinsed and drained
1 can Mexican-style corn
1/2 C Salsa {probably used 1 C of Salsa}
1 package mixed salad greens
1 onion, chopped {I didn't use any onions}
1 tomato, cut into wedges {I didn't add extra tomato, just more salsa}

Rub chicken evenly with 1/2 of 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 until warm.

Prepare salad by tossing greens, onions and tomato. Top salad with chicken and dress with the bean and corn mixture.

We thought the fajita seasoning was TOO spicy, however it was in a large container and I wasn't sure how to measure it so I might have just used too much. You might want to be a little cautious the first time you make it until you determine how spicy it is.

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