Mesa Chicken Salad

• FOR THE SALAD ASSEMBLY:
• 1 bag Mixed Salad Greens (10-12 Ounce Bag)
• 4 whole Bonless, Skinless Chicken Breasts, Thawed
• 2 Tablespoons Fajita Seasoning
• 1 can (15 Oz. Size) Black Beans
• 2 cans (15 Oz. Size) Corn
• 1 whole Sweet Onion, Diced
• 3 whole Bell Peppers (red, Yellow, Green), Diced
• 1 bag Tostitos Hint Of Lime Chips
• 1 whole Lime
• 1 bag Grated Tex Mex Cheese
• _____
• FOR THE SALAD DRESSING:
• 2 cups Sour Cream
• 1/2 cups Thick & Chunky Medium Salsa
• 1/4 cups Milk
• 1 package Ranch Salad Dressing Mix (1 Ounce Envelope)

1. Cook the chicken:
2. Completely thaw boneless skinless chicken breasts. Thoroughly dry the pieces with paper towels, then toss into a Ziploc bag with a couple Tablespoons of the fajita seasoning. Close the bag and squish the chicken like crazy to distribute the seasoning. Leave for 10 minutes or longer, then sear in a hot skillet with a bit of canola oil. Sear it on both sides, then cover with a lid and cook on low until thoroughly cooked. Let rest on the cutting board for 10 minutes and then slice into 1/4" strips.
3. Prepare the rest of the ingredients. Mix the salad dressing using the last 4 ingredients. Combine everything in a large salad bowl other than the cheese, lime and chips. Slice the lime and put on top of salad as a garnish. People can add the cheese onto their own plate of salad and also crumble chips on top.

salad, salad greens, chicken breasts, black beans, corn, sweet onion, bell peppers, tostitos, lime, cheese, salad dressing, sour cream, salsa, ubc, salad dressing

Taken from tastykitchen.com/recipes/salads/mesa-chicken-salad/ (may not work)