Warm Fiesta Chicken Salad Recipe - Allrecipes.com
Warm Fiesta Chicken Salad Recipe
  • READY IN 25 mins

Warm Fiesta Chicken Salad

Recipe by  

"This quick and hearty salad warms you up with Southwest flavors."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat 1 tablespoon of the oil in skillet over medium heat. Sprinkle both sides of each chicken breast with 2 tablespoons of the fajita seasoning. When skillet is hot, add chicken; cook until well-browned and cooked through, about 3 to 4 minutes per side. Remove chicken from pan, cut into bite-size pieces, and set aside.
  2. Pour beans, corn, and salsa into the hot skillet, and season with remaining fajita mixture; simmer until hot, about 2 to 3 minutes.
  3. In a large bowl, toss salad greens, green onions, and cilantro with remaining 4 tablespoons olive oil and lime juice. Add chicken and bean mixture; toss again, and season with salt and pepper to taste. Serve warm.
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Reviews More Reviews

Apr 03, 2006

This was great! The only comment I would make is that, if you know you aren't going to eat all of it at once, then keep the greens separate from the chicken and the bean mixture until you are ready to eat it. Then you only have to heat up the chicken and beans. It will keep the lettuce from getting too soggy.

Mar 14, 2006

This recipe is very good with an excellent blend of flavors. I used romaine lettuce instead of the mixed greens and a can of regular corn. This was very quick and easy to make and enjoyed by the whole family.


18 Ratings

Jun 04, 2006

I thought this was really good! So 'summer' tasting. My husband really liked it as well.

Sep 01, 2006

Loved the addition of the cilantro to the salad greens! I have made this several times now and we enjoy it everytime. I top individual bowls of salad with the hot chicken & salsa mix so no leftovers go to waste.

Jul 10, 2006

Even my vegtable hating husband liked this salad. We both liked that it had some flavor and spice to it, not hot spicy, but flavor spicy.

Jun 20, 2006

Wonderful flavors (love the cilantro and the lime!), but maybe I had the chicken mixture too hot - the greens I used (Spring Mix) wilted quickly. I served it when we were entertaining friends, and they all said it was good, but I myself didn't like the greens so soft and wilty. I may try it again and not heat up the chicken mixture so much - maybe just serve it on top of the greens instead of mixing it all together. I served it with cornbread on the side - yum!

May 06, 2006

This was really good and easy to make - said 4 servings but they were huge and we had a lot left over.

Nov 03, 2007

Fantastic. I use spinach leaves and cut the chicken in small pieces. Any warm salad is expected to wilt, and it's perfect with spinach (not to mention healthy). Big WARNING: do not add the "remaining" fajita mix to the bean mixture, it's WAY too salty and totally overpowers the dish. Just sprinkle the bean mixture lightly and save the rest of the seasoning packet for the next time. You'll get great flavor this way, I promise. My husband and I love this, my kids eat it. I make this again and again and always enjoy the leftovers for lunch the next day (all mixed together and wilty!) Very easy.


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 12.5 g
  • 50%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 1664 mg
  • 67%

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

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