Chicken Fiesta Salad


  • 1 ½ lb skinless, boneless chicken breasts
  • 1 t ground cumin
  • 1 t chili powder
  • ¼ c all-purpose flour
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 c frozen corn, thawed
  • 1 c chopped tomato
  • + 6 more ingredients
    • ½ c chopped red onion
    • ¼ c chopped fresh cilantro
    • 1 T olive oil
    • ½ t minced garlic
    • ½ c lime juice
    • ¼ c red wine vinegar

Cut chicken into strips. In a small bowl, combine cumin, chili powder and flour. Coat chicken with flour mixture and saute chicken, over medium heat, in a large skillet coated with nonstick cooking spray until browned, about 5 minutes. Set aside. In a large bowl, combine pinto beans, corn, tom...

View full recipe at Relish


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