Chicken Fiesta Salad

When you want something different for Taco Tuesday, try this salad with fajita seasoned chicken and veggies!

I love tacos and make them at least once a month, but it's so nice to have something different and usually I alternate beef and chicken on Tuesdays. I love chicken fajitas, but I do like salad a whole lot too. I think I finally convinced Nick and the kids to be okay with salad for dinner, especially when it has a lot of protein on it and is fairly filling.

What you need:

• 2 skinless, boneless chicken breast halves
• 1 packet dry fajita seasoning,  divided
• 1 tbsp. olive oil, divided
• 1 can black beans, drained and rinsed
• 1 can corn
• 1/2 cup salsa
• 1 onion, chopped and divided
• 1/2 green pepper, chopped
• 1 pkg. mixed salad greens
• 1 pkg grape tomatoes

Directions:

1. Rub chicken evenly with half the fajita seasoning. Heat half the oil in skillet over medium heat and cook thoroughly until juices run clear. Set aside.
2. In a saucepan, saute half the onion and green pepper in the other half of oil. I personally just drained whatever was in the skillet after cooking the chicken.
3. Add beans, corn, salsa, and other half packet of fajita seasoning. Heat over medium heat until warm.
4. Toss the salad with onions and grape tomatoes. Top with chicken and then dress with bean and corn mixture.

Recipe from Allrecipes