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2 skinless, boneless chicken breast halves
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1 (1.27 ounce) packet dry fajita seasoning, divided
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1 tablespoon vegetable oil
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1 (15 ounce) can black beans, rinsed and drained
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1 (11 ounce) can Mexican-style corn
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1/2 cup salsa
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1 (10 ounce) package mixed salad greens
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1 onion, chopped
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1 tomato, cut into wedges
Directions
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
