3 skinless, boneless chicken breast halves
1 ½ (1.27oz) packets dry fajita seasoning, divided
1tbsp + 1 ½ tsp vegetable oil
1 ½ (15oz) cans black beans, drained and rinsed
1 ½ (11oz) cans Green Giant Mexicorn
¾ cup salsa
1 ½ package of mixed greens
1 ½ onion, diced
1 ½ containers of grape tomatoes, halved
Rub the chicken evenly with ½ of the fajita seasoning.
In a large skillet heat the vegetable oil over medium heat and cook the chicken for 8 minutes on each side or until the chicken is no longer pink in the center. Remove from the pan and slice.
In a large saucepan, mix the beans, corn, salsa, the remaining fajita seasoning and heat over medium heat until warm.
In a large salad bowl combine the mixed greens, onion and tomatoes.
To serve, arrange the greens on a plate and set the sliced chicken on top. Add the bean and corn mixture to the top of the chicken..