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Chicken Fiesta Salad recipe



This is an attractive and zesty all in one dish. It’s full of veggies and chicken and loaded with flavour. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Cook: 30 mins
Total: 40 mins
Prep: 10 mins
Servings: 4
Yield: 4 servings


– 2 skinless, boneless chicken breast halves
– 1 (1.27 ounce) packet of dry fajita seasoning, divided
– 1 tablespoon vegetable oil
– 1 (15 ounces) can of black beans, rinsed and drained
– 1 (11 ounces) can of Mexican-style corn
– ½ cup salsa
– 1 (10 ounces) package of mixed salad greens
– 1 onion, chopped
– 1 tomato, cut into wedges

Directions / Instructions

Step 1

Rub chicken evenly with 1/2 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.

Step 2

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

Step 3

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

Nutrition Facts

Per Serving: 311 calories; protein 23g; carbohydrates 42.2g; fat 6.4g; cholesterol 35.9mg; sodium 1605.9mg.

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