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Home » FOOD AND WINE » CONNECTICUT » Eat Yourself Thin
Chicken Fiesta Salad
Eat Yourself Thin

Recipe - Chicken Fiesta Salad

By Jim Cipriani | February 17, 2011

Previous Article in this Series

In his continuing series, Jim Cipriani, shows you how to eat more your way to a healthier future with heart and waist saving recipes that don’t sacrifice taste.

Fajita Seasoning

Chicken Fiesta Salad

(Serves Six)

2 skinless, boneless chicken breast halves

1 (1.27 oz.) packet dry fajita seasoning, divided

1 tablespoon vegetable oil

1 (15 oz.) can black beans, rinsed and drained

1 (11 oz.) can Mexican-style corn

½ cup salsa

1 (10 ounce) package mixed salad greens

1 onion, chopped

1 tomato, cut into wedges

Rub chicken evenly with half 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 half 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.

Preparation Time: 10 minutes

Tomato Wedges

Cooking Time: 30 minutes

Ready: 40 minutes

Dietary Information Per Serving:

Calories: 207

Carbohydrates: 28.1g

Cholesterol: 24mg

Fat: 4.3g

Fiber: 7g

Protein 15.4g

Sodium: 1,071mg

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