30 Delectable Salad Recipes
This salad cookbook has 30 different delectable salad recipes like Fishy Rice Salad, Lunchbox Chicken Pasta Salad, Potluck Bean Salad, Heart-Smart Chicken Salad and Olive Parmesan Salad.

Recipe from the book:

Mexican Chicken Salad


Ingredients:
2 skinless and boneless chicken breast halves
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
½ cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained


Method:

Divide fajita seasoning and rub ½ of the mix onto chicken breasts.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 8 minutes on each side. Chicken is done when the juices run clear. Take off heat and set aside.

Combine black beans, corn, salsa and the other ½ of fajita mix and heat in large saucepan until warm throughout.

In a large serving bowl, toss the salad greens, tomato wedges and onion. Add chicken halves and dress with corn and black bean mixture.
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30 Delectable Salad Recipes
This salad cookbook has 30 different delectable salad recipes like Fishy Rice Salad, Lunchbox Chicken Pasta Salad, Potluck Bean Salad, Heart-Smart Chicken Salad and Olive Parmesan Salad.

Recipe from the book:

Mexican Chicken Salad


Ingredients:
2 skinless and boneless chicken breast halves
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
½ cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained


Method:

Divide fajita seasoning and rub ½ of the mix onto chicken breasts.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 8 minutes on each side. Chicken is done when the juices run clear. Take off heat and set aside.

Combine black beans, corn, salsa and the other ½ of fajita mix and heat in large saucepan until warm throughout.

In a large serving bowl, toss the salad greens, tomato wedges and onion. Add chicken halves and dress with corn and black bean mixture.
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30 Delectable Salad Recipes

30 Delectable Salad Recipes

by Sallie Stone
30 Delectable Salad Recipes

30 Delectable Salad Recipes

by Sallie Stone

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Overview

This salad cookbook has 30 different delectable salad recipes like Fishy Rice Salad, Lunchbox Chicken Pasta Salad, Potluck Bean Salad, Heart-Smart Chicken Salad and Olive Parmesan Salad.

Recipe from the book:

Mexican Chicken Salad


Ingredients:
2 skinless and boneless chicken breast halves
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
½ cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained


Method:

Divide fajita seasoning and rub ½ of the mix onto chicken breasts.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 8 minutes on each side. Chicken is done when the juices run clear. Take off heat and set aside.

Combine black beans, corn, salsa and the other ½ of fajita mix and heat in large saucepan until warm throughout.

In a large serving bowl, toss the salad greens, tomato wedges and onion. Add chicken halves and dress with corn and black bean mixture.

Product Details

BN ID: 2940158305849
Publisher: 99 Price Books
Publication date: 05/27/2016
Sold by: Barnes & Noble
Format: eBook
File size: 263 KB
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