1/13/09 Posted in News | 1 Comment
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.
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
DIRECTIONS
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.
Recipe provided by allrecipes.com.
My favorite kind of Salad is none other Potato Salad. it really taste yummy.”:~