"This salad recipe is a combination of all the right ingredients and the right blend of flavors."

INGREDIENTS

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable 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

• Season chicken well using 1/2 the fajita seasoning.
• Cook chicken onto a skillet with heated oil for about 16 minutes, turning once.
• Combine beans, corn, salsa and other 1/2 of fajita seasoning into a large saucepan. Cook over medium heat until thoroughly heated.
• Toss the greens, onion and tomato together. Add chicken on top and drizzle with the bean and corn mixture.
• Makes 4 servings