Chicken Fiesta Salad

2-3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
Fajita Seasoning
2 cups cooked black beans, drained & rinsed
1 1/2 cup frozen corn sauteed with small amount of onion and green pepper
1/2 cup salsa

Rub chicken evenly with 1/2 of the Fajita Seasoning. Place in freezer bag and then on plate. Place in refrigerator for 20 minutes to 2 hours (the longer the better).
Heat oil in a skillet over medium heat and cook the chicken 8 minutes on each side, or until juices run clear. Set aside and cover. (I use a Corningware dish and lid.)
Heat skillet over medium heat and mix beans, corn, salsa and the other 1/2 of fajita seasoning til warm.
Cut chicken into desired size pieces and blend into skillet mixture.
Layer lettuce onto plate, spoon mixture over all and top with desired toppings.

Toppings (optional):
chopped onion
tomato wedges
tortilla chips
shredded cheese
sour cream
Crazy Hot Dog Sauce

Shown with Rotel Famous Queso Dip and Tostitos Scoops

Thanks goes to ANGL8277 for this one!