TORRIE WILSON
FIT
LIFESTYLE
Afternoon

Chicken Fiesta Salad

15/06/2016

Ingredients:

2 skinless, boneless chicken breast halves         
1 (1.27 ounce) packet dry fajita seasoning, divided         
1 tablespoon olive 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:

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.

* I like to use just a little low fat ranch dressing on this salad and shake it up well all together. Then top with a few crumbled tortilla chips. :)

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