Taco Chicken With Corn Salsa

• 1 (1 1/4 ounce) envelope taco seasoning mix
• 4 boneless skinless chicken breast halves
• 2 tablespoons vegetable oil
• 1 (11 ounce) can mexicorn, drained (with red and green peppers)
• 1 medium avocado, pitted, peeled and chopped
• 2 tablespoons red onions, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon honey

1. Reserve 2 tsp of the taco seasoning mix in medium bowl.
2. Coat chicken with remaining taco seasoning mix.
3. Heat oil in 12-inch skillet over medium heat.
4. Cook chicken in oil 3 to 5 minutes, turning once, until brown.
5. Reduce heat to medium-low.
6. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
7. While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently.
8. Serve salsa over chicken.

taco, chicken, vegetable oil, mexicorn, avocado, red onions, fresh cilantro, lime juice, honey

Taken from www.food.com/recipe/taco-chicken-with-corn-salsa-202760 (may not work)