Chicken Salad Mexican Style


2 skinless and boneless chicken breast halves
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


Divide fajita seasoning and rub ½ of the mix onto chicken breasts.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 8 minutes on each side. 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 halves and dress with corn and black bean mixture.