2 whole , Chicken Breast Halves skinless, boneless
1 1/2 ounces , Fajita Seasoning packet dry, divided
1 tablespoon(s) , Vegetable Oil
15 ounces , Black Beans can rinsed and drained
11 ounces , Mexican-style Corn
1/2 cup(s) , Salsa
10 ounces , Mixed Salad Greens
1 whole , Tomato cut into wedges
1 whole , Onion chopped

Procedures :
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.
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Category : Salad

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