Chicken Fiesta Salad Recipe
Chicken Fiesta Salad Recipe photo by Taste of Home

Chicken Fiesta Salad Recipe

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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. —Katie Rankin, Columbus, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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 chips, salsa and ranch salad dressing

Nutritional Facts

1 serving (calculated without chips salsa and dressing) equals 402 calories, 14 g fat (7 g saturated fat), 123 mg cholesterol, 795 mg sodium, 21 g carbohydrate, 7 g fiber, 48 g protein.


  1. In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
Originally published as Chicken Fiesta Salad in Reminisce October/November 2007

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 8, 2014

"Chicken had a really good flavor. I added some diced avocado to the salad."

Reviewed Nov. 14, 2009

"My family absolutely loves salads and this one is one they will eat time after time. This recipe is definitely a keeper."

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