Mexican Chicken Salad

Mexican Chicken Salad


585 people made this

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


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 (2)


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

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