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Rachael Ray's 30-Minute Healthy Recipes

Chicken Fajita Mixed Green Salad


* 2 skinless and boneless chicken breast halves
* 1 (1.27 oz) packet dry fajita seasoning, divided
* 1 TBSP vegetable oil
* 1 (15 oz) can black beans, rinsed and drained
* 1 (11 oz) can Mexican-style corn
* 1/2 C salsa
* 1 (10 oz.) pkg. of mixed salad greens
* 1 tomato, cut into wedges
* 1 green onion, finely chopped


1. Rub the chicken with half of the fajita seasoning and place in the skillet.
2. Heat the oil and cook the chicken for 8 minutes on each side, remove and set aside.
3. Place the beans, corn, salsa and remaining fajita seasoning in a sauce pan and heat.
4. Toss together the greens, tomato, and onion.
5. Place the chicken on top of the salad and spread the bean mixture over the top.


This is sort of like a taco salad, only better - at least in my house. We love chicken fajitas but never thought of serving it on a salad until we ran out of tortillas. We had a bag of mixed green salad in the refrigerator. It turned out to be one of our new favorite meals. Enjoy!

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