Chicken Fiesta Salad

• 2 each chicken breast halves, boneless, skinless
• 1.27 ounces seasoning dry fajita, divided
• 1 tablespoon vegetable oil
• 15 ounces black beans rinsed and drained
• 11 ounces corn, Mexican-style
• 1/2 cup salsa
• 10 ounces mixed salad greens mixed
• 1 each onions chopped
• 1 each tomatoes cut into wedges

1. Rub chicken evenly with 1/2 the fajita seasoning.
2. 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.
3. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning.
4. Heat over medium heat until warm.
5. Prepare the salad by tossing the greens, onion and tomato.
6. Top salad with chicken and dress with the bean and corn mixture.

chicken breast halves, fajita, vegetable oil, black beans, corn, salsa, mixed, onions, tomatoes

Taken from recipeland.com/recipe/v/chicken-fiesta-salad--48553 (may not work)