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Chicken Fiesta Salad


2 skinless, boneless chicken breast halves
1 pack fajita seasoning
1 tablespoon vegetable oil
15 ounce can black beans, rinsed and drained
11 ounce can corn
1 cup salsa
20 ounce package mixed salad greens
2 onion, chopped
2 diced tomato


1. Rub chicken with half of the fajita seasoning. Heat the oil in a skillet, and cook the chicken for 20 minutes.
2. In a large saucepan, mix corn, salsa, beans, and the other half of the fajita seasoning. Heat over medium heat until warm.
3. In a Large bowl, toss the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.