Chicken Fiesta Salad Recipe -
Chicken Fiesta Salad Recipe
  • READY IN 40 mins

Chicken Fiesta Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2011

This is one of our favorite summer meals. I use my own fajita seasoning, organic black beans and my own homemade salsa. This is also good with avocado. I like to mix the salsa with a tablespoon of sour cream with the salsa to make it stretch a little more and to make it creamy. This is a great way to stretch the little meat you do have on skinny week's before payday. To make it a little more filling, you can also add in cooked mexican rice. This makes a great filling for wraps, too.

Most Helpful Critical Review
Mar 08, 2011

This is what I call a cop-out salad. It was very easy to prepare but just wasn't that good. It is confused whether it wants to be a burrito or a salad....

Jun 03, 2011

Great for a quick and easy meal! I grilled my chicken vs. pan frying and used a homemade fajita seasoning. I used regular corn and left it cold as well as the beans. I also didn't bother adding any additional fajita seasoning. I added some Mexican blend cheese and some thin sliced avocado. I topped it off with a dollup of sour cream and some thin sliced green onion. This was great served with Ranch dressing and tortilla wedges on the side.

Sep 13, 2002

This is a very tasty salad and a great change from ordinary Taco Salad. It's also very flexible. I made a couple additions- avocado, cilantro, and mango. Also I found a jalepeno ranch dressing in the produce section at the store and put it on the side. Delicious! Don't forget the tortilla chips!

Jan 06, 2008

YUM!! My husband and son loved this, and asked that I serve it again very soon! To get maximum flavor for the chicken, I cut the breasts into 1/2-inch strips and "marinated" them in 1/2 of the fajita seasoning in a baggie for about an hour. I also kept the bean mixture separate, spooning in onto individual salads, so the lettuce wouldn't get soggy if we had leftovers...which we didn't!

Jul 23, 2003

Yummy recipe! Since I'm not fond of salsa in salads I left it out, and for the dressing, I substituted a cup of Caesar dressing to which I added 1/4 packet of dry Taco Seasoning and 1/2 teaspoon cumin.Garnished with a dollop of sour cream...and Voila! Everyone at my ladies luncheon enjoyed this and wanted the recipe. Thanks Mary!

Aug 29, 2002

Absolutely delicious! The cheese and crushed tortilla chips definately add to the salad nicely. My husband liked his with ranch dressing too. This salad does not keep well as leftovers though, so eat it all up when it's fresh!

Aug 29, 2002

Loved this!!! It was so easy to make and so good! It is also weight watcher friendly! My husband is very picky, and he ate seconds and thirds. Thank you, Mary!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 1606 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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