2 skinless, boneless chicken breast halve
2 tsp chili powder
1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 tbsp vegetable oil
1 (15 oz) can black beans, rinsed and drained
1 fresh corn, steamed or grilled
1/2 cup salsa
1 head of romaine, chopped
1 onion red, chopped
1 tomato, cut into wedges
Mix chili powder, salt, paprika, onion powder, garlic powder, cayenne pepper, and ground
cumin for fajita seasoning.
Rub chicken evenly with fajita seasoning as desired. Heat oil in skillet over medium heat,
cook chicken 8 minutes on each side, or until internal temperature is 170˚.
In medium bowl, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium
heat until warm.
Prepare salad by tossing greens, onion and tomato. Top salad with chicken, dress with bean
and corn mixture.
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