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Fiesta salad
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.
Ingredients
Serves: 6
- 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
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.
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Reviews & ratings
Average global rating:
(685)
Reviews in English (461)
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
Serve in tacos, sprinkled with cheese, lovely! - 26 May 2015
Used different ingredients. This is a very tasty salad. It's also very flexible. I made a couple additions- avocado, coriander and mango. Delicious! Don't forget the tortilla crisps! - 24 Jul 2008