Southwestern Chicken Salad

2 chicken breasts, cut into strips
1-2 T. oil
1 T. taco seasoning
1/2 tsp. garlic powder

salad greens (we usually use the "spring mix")
black beans, rinsed and drained
about 1 cup frozen corn, thawed
sour cream
shredded cheddar cheese
ranch dressing
broken tortilla chips

Heat oil in a medium skillet over medium-high heat. Add chicken strips and sprinkle with salt - this helps the chicken not to splatter and pop so much. Brown chicken on both sides, then sprinkle with taco seasoning and garlic powder. Stir to coat both sides of chicken, then cover and cook on low for about 5 minutes. 

We assemble individual salads on each of our plates, but you can layer the salad in a serving bowl if you'd like. Layer in this order - salad greens, black beans, corn, chicken strips, sour cream, salsa, shredded cheese, ranch dressing and tortilla chips. The reason I didn't put amounts for the "condiments" is because we do it "to taste" instead of measuring! 

We get about 4 servings out of this recipe - you don't have to overload on the chicken since the black beans provide protein as well.