How to make it

  • Cover chicken with first half of fajita seasonings and rub in.
  • Warm oil on medium-heat in a skillet, then cook the chicken until juices come out clear (about 8 minutes per side) and put to the side for later.
  • In a large-sized saucepan: combine salsa, corn, and beans with other half of fajita mix. Warm throughout over med heat.
  • Next, toss the onion, tomato, and greens together.
  • Finish by adding the bean and corn mixture, and the grilled chicken to the salad.

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