Southwest Chicken Salad with Black Beans

• 2 boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or thawed frozen)
• 1 head romaine lettuce, chopped
• 1 large tomato, diced
• 1 avocado, diced
• 1/2 cup tortilla strips or crushed chips
• 1 tablespoon southwest or taco seasoning
• 2 tablespoons lime juice
• 3 tablespoons olive oil

Instructions

1. 1

   Rub the chicken breasts with the southwest seasoning. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

2. 2

   Cook the chicken for 6-7 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Let rest, then slice.

3. 3

   In a large bowl, combine the chopped romaine lettuce, drained black beans, corn, and diced tomato.

4. 4

   Whisk together the remaining 2 tablespoons olive oil, lime juice, salt, and pepper.

5. 5

   Toss the salad with the dressing.

6. 6

   Serve the salad topped with the sliced warm chicken, diced avocado, and tortilla strips.