Santa Fe Salad

1 Tbsp olive oil
1 lb boneless chicken breast
1 tsp Taco seasoning
1 6 oz package of baby spinach or spring mix

1 can of black beans (15 oz) rinsed and drained

2 avocado peeled, pitted and chopped

1 cup tomatoes, chopped

1 cup frozen corn kernels, thawed

1 cup Mexican cheese, shredded

1/4 cup fresh cilantro (chopped)

1 lime cut into wedges

1/4 cup olive oil (for dressing salad)

Optional:  sour cream, salsa, ranch dressing

Add 1 Tbsp of olive oil to a small skillet.  Cook the chicken with the taco seasoning until fully cooked through.

While the chicken is cooking, distribute the spinach or spring mix between four plates or large salad bowls.  Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.  

Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces.  Distribute the chicken evenly among the salads.

Give each salad a fresh squeeze of lime and drizzle with olive oil.  You can also serve with a side of salsa, sour cream or ranch if preferred.