Ingredients
• 2 skinless, boneless chicken breast halves
• 1 packet Watkins Organic Fajita Seasoning
• 1 T. vegetable oil
• 1 (15 oz.) can black beans, rinsed & drained
• 1 (11 oz.) can Mexican-style corn
• 1/2 cup salsa
• 1 (10 oz.) package mixed salad greens
• 1 medium onion, chopped
• 1 tomato, cut into wedges
Directions
Rub chicken evenly with half the fajita seasoning. Heat oil in a skillet over medium heat, and cook chicken about 8 minutes on each side, or until juices run clear; cut into strips and set aside. In a large saucepan, combine beans, corn, salsa and remaining half of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and the bean and corn mixture. If desired, top with shredded cheese and tortilla chips.
