Mexican Chicken Salad

• 2 pounds Chicken Tenderloin
• 2 Tablespoons Cooking Oil
• 1 whole Medium Onion, Diced
• 1/4 teaspoons Garlic Salt, Or To Taste
• 1 can (15 Oz. Can) Cooked Black Beans
• 1 can (11 Oz. Can) Green Giant Chipotle White Corn
• 1 can (15 Oz. Can) No Salt Added Yellow Corn
• 3 whole Plum Tomatoes
• 1/2 teaspoons Salt, Or To Taste
• 1 whole Lime, Juiced, Divided
• 1/4 cups Cilantro, Chopped
• 1/2 teaspoons Black Pepper, Or To Taste
• 1/4 cups Extra Virgin Olive Oi

1. 1. Slice your chicken tenders into uniform sized pieces, about 1" or so. Preheat cooking oil in a large skillet. Add in diced onion and cook until onion softens a bit. Add in chicken pieces and cook thoroughly until done. Season with garlic salt to taste. Set aside when finished.
2. 2. Drain and rinse black beans; drain canned corn.
3. 3. Dice plum tomatoes. Sprinkle with salt and half of the lime juice.
4. 4. In a large mixing bowl, add in the beans, corn, tomatoes, and fresh cilantro. Salt and pepper to taste. Add in the chicken and onion mixture, olive oil, and squeeze in the remaining lime juice. Mix well. Serve warm or chilled.
5. Makes 10-12 servings.

chicken tenderloin, cooking oil, onion, ubc, black beans, no salt, tomatoes, salt, ubc, black pepper, ubc

Taken from tastykitchen.com/recipes/salads/mexican-chicken-salad-3/ (may not work)