Chicken Fiesta Salad

Chicken Fiesta Salad

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
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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4
Calories 311 kcal

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.
Keyword Chicken, Salad
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