Chicken Fiesta Salad (from http://www.allrecipes.com/)
Serves: 6
Points: 5
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 T. vegetable oil
1 (15-oz.) can black beans, rinsed and drained
1 (11-oz.) can Mexican-style corn
1/2 c. salsa
1 (10-oz.) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
1 (1.27 ounce) packet dry fajita seasoning, divided
1 T. vegetable oil
1 (15-oz.) can black beans, rinsed and drained
1 (11-oz.) can Mexican-style corn
1/2 c. salsa
1 (10-oz.) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
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.
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 and corn mixture.
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