Mexican Chicken Salad


I’ve found that a little Mexican dish now and then won’t hurt. In fact, it can heal – well, it can heal many rumbling tummies. And that’s what I like to hear! This recipe may be just one for the grown-ups though, depending on how mature of an eater your child is. My middle child is a dream eater, but the little one is fussy as all hell. This recipe is a salad with a Mexican twist, and it eats like a full meal, so you won’t need anything else. (Except dessert, of course! Ain’t no skipping that). May your children forever be good eaters and take well to this scrumptious Mexican chicken salad.

Mexican Chicken Salad

You will need

  • 1 packet dry fajita seasoning
  • 1 15 ounce can beans
  • 1/2 cup salsa
  • 2 halves chicken breast, boneless and skinless
  • 1 chopped onion
  • 1 tomato, cut into wedges
  • 1 tablespoon vegetable or other oil
  • 1 11 ounce can corn, Mexican-style
  • 1 10 ounce package mixed salad greens

If desired

  • Shredded cheese
  • Tortilla chips

To make

Cover the chicken breast evenly with half of the fajita seasoning. In a skillet, heat the oil and chicken over medium heat, for approximately 8 minutes or until the chicken is cooked. Set the chicken aside on a plate.

Mix the corn, beans, salsa and the other half of the fajita seasoning in a large saucepan. Heat over medium heat until warm.

Toss the tomato, greens and onion together to prepare the salad. Add the chicken and top with the chicken and corn mixture. Add shredded cheese and broken tortilla chips if you like. Green onions and cabbage also make nice additions to this dish, as seen in the picture above. Enjoy!