Fajita Salad

Mexican Chicken Salad

Ingredients:
2 skinless and boneless chicken breast halves, cut into strips
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
½ cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained

Method:

Divide fajita seasoning and toss ½ of the mix onto chicken.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 12 minutes. Chicken is done when the juices run clear. Take off heat and set aside.

Combine black beans, corn, salsa and the other ½ of fajita mix and heat in large saucepan until warm throughout.

In a large serving bowl, toss the salad greens, tomato wedges and onion. Add chicken strips and dress with corn and black bean mixture.

This can be eaten with tortillas on the side or as fajitas/soft tacos in the tortillas.