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

Directions
1. Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. 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

Serves 4 to 6 servings