"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." — ANGL8277
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (1.27 ounce) packet
dry fajita seasoning, divided
1 (15 ounce) can
black beans, rinsed and drained
1 (11 ounce) can
1 (10 ounce) package
mixed salad greens
tomato, cut into wedges
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.
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....
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.
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!
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!
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Fiesta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
See how to make a simple chicken salad that’s, well, basically delicious!
Discover the secret ingredient that gives this chicken salad a sweet lift.
This delicious chicken salad is bursting with healthy greens.