Chicken Fiesta Salad
by Best Nice Deals Team
Chicken Fiesta Salad
"The early days of being vegetarian meant ordering plain salads with vinaigrette and a baked potato. You could put the potato in the salad, and, if you were lucky, there were kidney beans."Maggie Baird
Print Recipe
Ingredients
- 2 skinless boneless chicken breast halves
- 1.27 ounce packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 15 ounce can black beans, rinsed and drained
- 11 ounce can Mexican-style corn
- ½ cup salsa
- 10 ounce package mixed salad greens
- 1 onion chopped
- 1 tomato cut into wedges
Instructions
- Rub chicken evenly with one-half the fajita seasoning. Heat the oil in a skillet over medium heat and cook the chicken for 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and another one-half 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
Nutrition Facts
Chicken Fiesta Salad
Serving Size
4 g
Amount per Serving
Calories
311
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
36
mg
12
%
Sodium
1606
mg
70
%
Potassium
540
mg
15
%
Carbohydrates
42
g
14
%
Fiber
11
g
46
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin C
19
mg
23
%
Calcium
95
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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