Original recipe yield: 6 servings
PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min
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
1. 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.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat 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 and corn mixture.
Servings Per Recipe: 6
Amount Per Serving
Calories: 213
* Total Fat: 4.3g
* Cholesterol: 24mg
* Sodium: 1016mg
* Total Carbs: 27.7g
* Dietary Fiber: 7g
* Protein: 15.3g
