2-3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
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.
Crazy Hot Dog Sauce
Shown with Rotel Famous Queso Dip and Tostitos Scoops
Thanks goes to ANGL8277 for this one!