Chicken Fiesta Salad

Ingredients:
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

Directions:
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):
lettuce
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!

Fajita Seasoning Mix

Ingredients:
1 tablespoon cornstarch
2 teaspoons chili powder
1/2 teaspoon salt*
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Directions:
Stir all ingredients in a bowl with a lid or into a zipper-type sandwich bag.
Keeps a long time!
Terrific in everything from ground beef tacos to grilled chicken fajita salad!
Thanks to trmeeds at AllRecipes.com for this wonderful recipe!!
* I reduced from 1 teaspoon to 1/2 teaspoon.

This recipe is wonderful with the Mix!