Monday, August 4, 2008
Meal Planner Monday: Mexican Chicken Salad
This is another delicious summertime salad. It is a great way to use leftovers when you have extra corn-on-the-cob at the end of a meal in a way that doesn't seem like leftovers.
I got the idea for the recipe here then made some modifications to it.
2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided 1 tablespoon vegetable oil
Mixed salad greens 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn (or fresh corn cut from the cob is much better!) 1/2 cup salsa, optional 1/2 sweet onion, chopped 1 tomato, chopped 1 green or colored pepper, optional
DIRECTIONS 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. (I skipped the oil and used a non-stick skillet and it worked fine.) I served everything in separate bowls and then that way everyone can put the salad together how they want. Our neighbor brought over some homemade hot but sweet salsa and it was really good on the salad.