About this recipe:Fajita seasoning makes this salad fiery. Add lots of lettuce, onions and tomatoes, and you have a Mexican-inspired salad. It's even better topped with grated cheese and tortilla crisps.
2 skinless, boneless chicken breast fillets
1 (35g) sachet Old El Paso Fajita Spice Mix, divided
1 tablespoon vegetable oil
1 (400g) tin black beans, rinsed and drained
1 (340g) tin sweetcorn
100g (4 oz) salsa
1 (300g) bag mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
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Method Prep:10min › Cook:30min › Ready in:40min
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a frying pan over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; cut into strips and set aside.
In a large saucepan, mix beans, sweetcorn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the lettuce, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
This was delicious, but I changed the recipe a little. The fajita mix is too spicy for one of my family so I replaced it with Chinese spice mix on the chicken and left it out of the sauce completely. Still turned out very well - 02 Jul 2015