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.
Ingredients
- skinless, boneless chicken breast halves: 2 piece
- packet dry fajita seasoning: 1 piece (1.27 ounce, divided)
- vegetable oil: 1 Tbsp
- black beans: 1 can (15 ounce can, drained)
- Mexican-style corn: 1 can (11 ounce can)
- salsa: 0.5 cup
- mixed salad greens: 1 pack (10 ounce pack)
- onion: 1 piece (chopped)
- tomato: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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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.
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In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
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Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
