Southwest Chicken Fiesta Salad


Two of Pottstown's Southwest Marinated Boneless Skinless Chicken Breasts
1 tablespoon vegetable oil
1 15 oz can black beans, rinsed and drained
1 11 oz can mexican-style corn
1/2 cup salsa
1 10 oz package mixed salad greens
1 onion chopped
1 tomato cut into wedges


Heat the oil in a skillet over a medium heat and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

In a large saucepan, mix beans, corn, and salsa.  Heat over medium heat until warm.

Prepare the salad by tossing the greens, onion and tomato.  Top salad with chicken and dress with the bean and corn mixture.

As featured on "WMBD This Morning" May 2, 2006

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