DINNER TONIGHT

Chicken Fiesta Salad
2 skinless, boneless chicken breast halves
1 (1.27 oz.) packet dry fajita seasoning, divided
1 Tbsp. vegetable oil
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can Mexican-style corn
1/2 cup salsa
1 (10 oz.) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture. Sprinkle with shreedded Mexican cheese blend, if desired. Makes 6 servings.

Fruit Salsa and Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 oz. raspberries
1 lb. strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserves, any flavor
10 (10 inch) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake for 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Makes 10 servings.
 
Make it quick, make it easy, but make it good. — Pam Griffin