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Two skinless, boneless chicken breast halves
One (1.27 ounce) packet dry fajita seasoning mix
One (15 ounce) can black beans, rinsed and drained
One (11 ounce) can Mexican-style corn
1/2 cup salsa
One (10 ounce) package mixed greens
One onion, chopped
One tomato, cut into wedges

Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until
cooked through, let cool then chop.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita
seasoning. Heat over medium heat until warm. Prepare the salad by
tossing the greens, onion and tomato. Top salad with chicken and
dress with the bean/corn mixture.

If desired top with shredded cheese
and tortilla chips.