Angie's Appetite for Life

2 skinless, boneless chicken breast halves, cut into strips

1 packet fajita seasoning, divided

1 Tbsp. olive oil, divided

1 can black beans, drained and rinsed

1 can corn, or Mexican-style corn, drained and rinsed

1/2 cup salsa

1 onion, chopped and divided

1/2 green pepper, chopped

1 package mixed salad greens

1 package grape tomatoes

1. Rub chicken evenly with 1/2 the fajita seasoning. (I like to shake together in a plastic bag.) Heat 1/2 the oil in a skillet over medium heat and cook the chicken thoroughly until the juices run clear. Set aside.

2. In a saucepan, saute half the onion and green pepper in the other half of the oil. Add the beans, corn, salsa, and the other half packet of fajita seasoning. Heat over medium heat until warm.

3. Prepare the salad by tossing the greens, half the chopped onion, and the grape tomatoes. Top salad with the chicken and dress with the bean and corn mixture.

If desired, serve with a topping of sour cream or Greek yogurt and a side of tortilla chips.