Break out your sombreros! Mr. ValleyWriter's lost over 3 pounds already - time for a fiesta!!! Well, at least a fiesta salad. That's what was on the lower-carb menu tonight. It turned out to be so tasty, we didn't even need salad dressing (though I had some reduced fat ranch dressing on hand, if necessary). Not only was it good, it was really quick to put together. Plus, there's leftovers, which means an easy lunch for tomorrow. Can't beat that!
1 head romaine lettuce, washed and torn into bite-sized pieces
1 (4-5 oz.) boneless, skinless chicken breast
1 (10 oz.) can Mexican style corn, drained
1 (14 oz.) can black beans, drained
1 pkg. fajita seasoning
1/2 c. water
1/2 c. salsa
jalapeno slices, for garnish
Cut chicken into 1/4" wide strips. Place into nonstick skillet over medium heat. Cook until no longer pink on the outside. Add corn and black beans. Cook 3-5 minutes until heated through and chicken is no longer pink on the inside.
Mix fajita seasoning in 1/2 c. water. Pour over chicken, corn & beans. Stir until sauce thickens, then remove from heat. Stir in salsa.
Place lettuce in individual plates or bowls. Top with desired amount of chicken/bean mixture.
Garnish with jalapeno slices (if desired).