Wednesday, July 7, 2010

Chicken Fiesta Salad, Tortilla Chips

I got this salad recipe from my sister-in-law Robin. I love how it uses all these yummy ingredients from my pantry but feels so much more summery as a salad.

2 chicken breasts
1 (1.27 oz) pkg fajita seasoning, divided
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can Mexican-style corn, drained
3/4 c salsa
1 head lettuce, chopped or 1 (10 oz) bag mixed salad greens
3 green onions, chopped
1 tomato, chopped
shredded cheese, if desired
sour cream, if desired
additional salsa, if desired
tortilla chips

Cut chicken into thin strips. Rub chicken with half the fajita seasoning, then saute in cooking spray until cooked through. Set aside. In medium saucepan, mix beans, corn and salsa. Slowly add the remaining fajita seasoning to taste. Heat over medium heat until warm. Prepare salad by tossing the lettuce, green onions and tomato. Top salad with chicken and dress with bean/corn mixture. Serve with cheese, sour cream and salsa. Serve with tortilla chips

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