Tuesday, November 3, 2009

Chicken Fiesta Salad

From eDiets

2 (4 oz.) skinless, boneless chicken breast halves
1 (1.27 oz.) packet dry fajita seasoning, divided
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can Mexican-style corn
1/2 cup salsa
1 (10 oz.) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

1.     Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool and then chop.
2.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Cook over medium heat until warm.
3.     Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired top with shredded cheese and tortilla chips.

Makes 4 servings. Nutritional values per serving: 280 calories, 23.4g protein, 1.9g total fat, 1,531mg sodium, 34mg cholesterol, 41.3g carbohydrate and 10.5g fiber.

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