Fajita seasoning makes this salad feisty. The chicken is rubbed with it before grilling, and the wonderful bean/corn/salsa mixture is cooked in a bit of it as well. Add lots of greens, onions and tomatoes, and you have an amazing salad.
| Prep Time: | 10m |
| Cook Time: | 30m |
| Ready in: | 40m |
| Yield: | 6 servings |
| 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 213 cal | Total Fat: | 4.3 g | Cholesterol: | 24 mg | |||
| Sodium: | 1016 mg | Carbohydrates: | 27.7 g | Fiber: | 7 g | |||
| Protein: | 15.3 g | |||||||
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