Mexican Chicken Salad

    40 minutes

    This salad is just like eating burritos but without the tortilla! It's even better topped with sour cream.

    587 people made this

    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 salsa
    • 300g mixed salad greens
    • 1 onion, chopped
    • 1 tomato, cut into wedges

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Rub chicken evenly with half 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.
    2. In a large saucepan, mix beans, sweetcorn, salsa and other half of fajita seasoning. Heat over medium heat until warm.
    3. 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 in English (464)


    A great compromise between my girlfriends salad preference and man food, we both loved it! And I highly recommend using the sour cream on top, that just made the dish, Thanks!  -  21 Sep 2013


    yum  -  10 Jun 2013


    This is one of our favorite summer meals. I use my own fajita seasoning, organic black beans and my own homemade salsa. This is also good with avocado. I like to mix the salsa with a tablespoon of sour cream with the salsa to make it stretch a little more and to make it creamy. This is a great way to stretch the little meat you do have on skinny week's before payday. To make it a little more filling, you can also add in cooked mexican rice. This makes a great filling for wraps, too.  -  02 Jun 2011  (Review from Allrecipes USA and Canada)