Zesty Chicken Salad
The best flavors of mexico combined in one seriously addicting salad.
1 boneless skinless chicken breast
1 oz fajita seasoning (recipe below)
1 tablespoon grapeseed oil
1 can organic black beans (15 oz, rinsed and drained)
11 oz corn (fresh is best)
1 poblano pepper, diced
1/2 cup salsa of your choice
1 package mixed salad greens (or the equivalent of 10oz in any other greens you prefer such as spinach and romaine.)
1 chopped onion
1 tomato, cut into wedges
Stir together in a small bowl
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon ground cumin
- Cut chicken breast horizontally, leaving you with 2 halves. Rub evenly with fajita seasoning. Heat oil in a skillet over medium heat, and cook chicken 8-12 minutes on each side, until it runs clear. Strain with a colander and a paper towel to get rid of excess grease. Slice or pull apart for topping the salad, and set aside.
- In a large pan, mix beans, corn, poblano, salsa, and remaining fajita seasoning. Heat over medium heat until all of the ingredients are warm.
3. Get the salad ready by tossing the greens, onion and tomato together evenly. Top with chicken, and dress it up with the bean and corn mixture. Tortilla chip strips and a sprinkle of cheddar are a great touch!