“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Mexi chicken&blk bean salad


4 skinless, boneless chicken breast halves
2 Tb Olive Oil
1 ½ cups Salsa
1 (1 ounce) packet taco seasoning
1 (15.5 ounce) can black beans, drained
1 can Mexican Corn, drained
4 cups baby spinach leaves or any salad mixture

Sour cream
Shredded Colby Jack Cheese
Avocado slices
Red Onion Chopped
Revelation 3:20 Behold, I stand at the door and knock. If anyone hears My voice and opens the door. I will come in to him, and he with Me.


Created on November 17th, 2008

Cut chicken into strips.
Heat olive oil in skillet over medium high heat.
Add chicken; season with taco seasoning mix and 1/2 cup of salsa.
Cook until chicken is done; about 8 minutes.
Add 1 cup salsa, black beans and corn.
Reduce heat to medium and cook for about 5 minutes or until mixture is heated.
While mixture is cooking; prepare salad base.
Remove chicken and add to salad.
Top with your favorite toppings - Enjoy!

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