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Chicken Fiesta Salad

Taylor Costa
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Servings 4
Calories 311 kcal

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
  • ½ cup salsa
  • 1 10 ounce package mixed salad greens
  • 1 onion chopped
  • 1 tomato cut into wedges

Instructions
 

  • 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.