Fiesta Chicken Salad
This salad is made easier by starting with packaged greens.

Servings: 4 Main Dish Servings

• 2 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 Mexican-style corn
• 1/2 cup salsa (mild or medium heat)
• 1 - 10 ounce package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Rub the chicken with 1/2 of fajita seasonings. Grill or pan grill until cooked through, let cool then chop.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warmed through.

Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken; dress with the bean and corn mixture. If desired garnish with shredded low fat or fat free cheese and baked tortilla chips.

Per Serving: 352 Calories; 4g Fat (11.5% calories from fat); 1g Saturated Fat; 37g Protein; 40g Carbohydrate; 9g Dietary Fiber; 68mg Cholesterol; 1590mg Sodium. Exchanges: 2 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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