Wednesday, 2 September 2009

Chicken Fiesta Salad

Our daughter in London introduced us to this fast and delicious meal.

2 chicken breasts cut into strips
1 pkg dry fajita or taco mix (we used PC BlueMenu low sodium taco mix)
1 14 oz can black beans, rinsed and drained
1 10 -12 0z can corn or cut kernels off 2 cobs of corn
1/2 c salsa
salad greens
grated cheese, tomato, onion, sour cream, cilantro
lime wedges, guacamole, taco chips for garnish as desired

Coat chicken strips in fajita mix and cook then in a lightly oiled frying pan until done. Take the rest of the fajita mix and add it to the beans, corn and salsa. Heat in a pot on stove until warm.

Place salad greens on plate, add bean mixture, top with chicken strips and garnish as desired.

Makes 4 generous servings.

Vegetarian Option: Cut extra firm tofu into strips, coat with fajita mix and fry in lightly oiled pan until crisp. Serve instead of chicken.


Anonymous said...

and cilantro!!! where's the cilantro????

Ruth said...

OK, add cilantro... it makes every dish better :-)