Chicken Fiesta Salad

Ingredients:

• 2 boneless, skinless chicken breast halves
• 1 package fajita seasoning
• 1 tbsp olive oil
• 1 can black beans, drained and rinsed
• 1 can corn
• 1/2 cup salsa
• 1 package mixed salad greens
• 1 small onion, chopped
• 1 tomato, cut into wedges

Directions:

1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
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 and corn mixture.

First of all, I didn't have fajita seasoning so I just used taco seasoning as I didn't think they'd vary too much. Also, I cut my chicken into 1/2 inch strips and marinated them for about an hour before cooking. This recipe was so simple and easy - and yummy! We also added some shredded cheddar cheese and avocado on top and a small amount of ranch dressing. Oiy so filling with all those black beans! It only made about 3 servings so if you need more just double everything.

As far as a wine pairing, I got the recipe from Allrecipes.com and they suggest a Sauvignon Blanc, which I didn't have a bottle of but I imagine would most definitely pair well!