Mexican Chicken Salad

• 14 ounces chicken tenderloins
• 1 (1 ounce) pack taco seasoning mix
• 2 tablespoons oil
• 14 ounces canned hot and spicy mixed beans
• 12 cucumber, diced
• 1 yellow pepper, de-seeded and diced
• salad leaves
• tortilla chips or flour tortilla

1. Toss the chicken in the taco seasoning, then stir-fry the pieces in hot oil for 6-8 minutes.
2. Leave to cool.
3. Mix the beans with the cucumber and pepper and spoon the mixture into a plastic bowl.
4. Top with cold chicken strips, then cover the bowl.
5. Pack the leaf salad separately to avoid it becoming wilted in the dressing before you're ready to eat it.
6. Add the leaves just before serving and toss the salad.

chicken, pack taco, oil, mixed beans, cucumber, yellow pepper, salad leaves, tortilla chips

Taken from www.food.com/recipe/mexican-chicken-salad-345662 (may not work)