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Two skinless, boneless chicken breast halves
One (1.27 ounce) packet dry fajita seasoning mix
One (15 ounce) can black beans, rinsed and drained
One (11 ounce) can Mexican-style corn
1/2 cup salsa
One (10 ounce) package mixed greens
One onion, chopped
One tomato, cut into wedges
Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until
cooked through, let cool then chop.
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/corn mixture.
If desired top with shredded cheese
and tortilla chips.
One (1.27 ounce) packet dry fajita seasoning mix
One (15 ounce) can black beans, rinsed and drained
One (11 ounce) can Mexican-style corn
1/2 cup salsa
One (10 ounce) package mixed greens
One onion, chopped
One tomato, cut into wedges
Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until
cooked through, let cool then chop.
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/corn mixture.
If desired top with shredded cheese
and tortilla chips.
