Chicken Fiesta Salad

By norkiebean

This is a dish I can prepare in fifteen minutes! My husband gave me the secret of using the broiler to cook chicken faster and I discovered the spice blend as I tried to find ways to use this quick cooking technique. It became a very tasty success.

Ingredients

• 1-1/2 teaspoons lemon-pepper seasoning
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried basil
• 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 4 cups torn mixed salad greens
• 2/3 cup canned black beans, rinsed and drained
• 1/4 cup thinly sliced red onion
• 1 small tomato, sliced
• 1/2 cup shredded cheddar cheese
• Tortilla, salsa and ranch dressing

Details

Servings 2

Preparation

Step 1

In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat.
Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink.
On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing. Yield: 2 servings.


Chicken Fiesta Salad published in Reminisce October/November 2007