Chicken Fiesta Salad


2 skinless, boneless chicken breast halves

1 (1.27 ounce) packet dry fajita seasoning, divided

1 tablespoon olive oil

1 (15 ounce) can black beans, rinsed and drained

1 (11 ounce) can Mexican-style corn

1/2 cup salsa

1 (10 ounce) package mixed salad greens

1 onion, chopped

1 tomato, cut into wedges

1 avocado, peeled and diced.


1. 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.

2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

3. Prepare the salad by tossing the greens, onion, tomato and avocado. Top salad with chicken and dress with the bean and corn mixture.