When you want something different for Taco Tuesday, try this salad with fajita seasoned chicken and veggies!
I love tacos and make them at least once a month, but it's so nice to have something different and usually I alternate beef and chicken on Tuesdays. I love chicken fajitas, but I do like salad a whole lot too. I think I finally convinced Nick and the kids to be okay with salad for dinner, especially when it has a lot of protein on it and is fairly filling.
What you need:
- 2 skinless, boneless chicken breast halves
- 1 packet dry fajita seasoning, divided
- 1 tbsp. olive oil, divided
- 1 can black beans, drained and rinsed
- 1 can corn
- 1/2 cup salsa
- 1 onion, chopped and divided
- 1/2 green pepper, chopped
- 1 pkg. mixed salad greens
- 1 pkg grape tomatoes
- Rub chicken evenly with half the fajita seasoning. Heat half the oil in skillet over medium heat and cook thoroughly until juices run clear. Set aside.
- In a saucepan, saute half the onion and green pepper in the other half of oil. I personally just drained whatever was in the skillet after cooking the chicken.
- Add beans, corn, salsa, and other half packet of fajita seasoning. Heat over medium heat until warm.
- Toss the salad with onions and grape tomatoes. Top with chicken and then dress with bean and corn mixture.
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