Mexican Style Chicken Salad

• 4 boneless skinless chicken breasts
• 34 cup olive oil
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 teaspoon thyme
• 2 teaspoons salt
• 2 (15 1/2 ounce) cansgoya black beans, drained
• 1 (17 5/8 ounce) jargoya salsa pico de gallo
• 2 cups whole kernel corn
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 (15 ounce) bagdole leafy romaine lettuce, salad
• 1 (16 ounce) bottlekraft ranch dressing
• 1 (16 ounce) bottlekraft Italian dressing

1. In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder.
2. stir to blend all ingredients.
3. cover and set aside.
4. Wash chicken breasts, pat dry with paper towel.
5. season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
6. Heat oil in a large skillet on medium-high heat.
7. once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
8. remove chicken from skillet.
9. cut into strips.
10. Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.

chicken breasts, olive oil, cayenne pepper, black pepper, thyme, salt, black beans, jargoya salsa, whole kernel corn, garlic, onion powder, leafy romaine lettuce, bottlekraft ranch dressing, italian dressing

Taken from www.food.com/recipe/mexican-style-chicken-salad-270404 (may not work)