Mexi Chicken & Black Bean Salad

Prep Time: 10 minutes

Cook Time: 13 minutes

Ingredients

- 4 skinless, boneless chicken breast halves
- 2 Tbsp olive oil
- 1 ½ cups salsa
- 1 (1 ounce) packet taco seasoning
- 1 (15.5 ounce) can black beans, drained
- 1 can Mexican corn, drained
- 4 cups baby spinach leaves or any salad mixture

**Toppings:**
- Sour cream
- Shredded Colby Jack cheese
- Avocado slices
- Red onion, chopped
- Salsa

Revelation 3:20 Behold, I stand at the door and knock. If anyone hears My voice and opens the door, I will come in to him, and he with Me.

Instructions

Created on November 17th, 2008

Cut chicken into strips.
Heat olive oil in a skillet over medium-high heat.
Add chicken; season with taco seasoning mix and 1/2 cup of salsa.
Cook until chicken is done; about 8 minutes.
Add 1 cup salsa, black beans, and corn.
Reduce heat to medium and cook for about 5 minutes or until mixture is heated.
While mixture is cooking, prepare salad base.
Remove chicken and add to salad.
Top with your favorite toppings - Enjoy!

Mexi Chicken & Black Bean Salad

Ingredients

Instructions

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