Recipe by Pam Anderson
"This quick and hearty salad warms you up with Southwest flavors."
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olive oil, divided
skinless, boneless chicken breast halves
1 (1.27 ounce) packet
dry fajita seasoning, divided
1 (15.5 ounce) can
black beans, drained
1 (11 ounce) can
1 (10 ounce) package
mixed baby salad greens
green onion, thinly sliced
fresh lime juice
salt and freshly ground black pepper to taste
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.
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.
I thought this was really good! So 'summer' tasting. My husband really liked it as well.
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.
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.
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!
This was really good and easy to make - said 4 servings but they were huge and we had a lot left over.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Fiesta Chicken Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 438
** Calories from Fat: 168
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