Mexican Chicken Salad

1. Slice your chicken tenders into uniform sized pieces, about 1” or so. Preheat cooking oil in a large skillet. Add in diced onion and cook until onion softens a bit. Add in chicken pieces and cook thoroughly until done. Season with garlic salt to taste. Set aside when finished.

2. Drain and rinse black beans; drain canned corn.

3. Dice plum tomatoes. Sprinkle with salt and half of the lime juice.

4. In a large mixing bowl, add in the beans, corn, tomatoes, and fresh cilantro. Salt and pepper to taste. Add in the chicken and onion mixture, olive oil, and squeeze in the remaining lime juice. Mix well. Serve warm or chilled.

Makes 10-12 servings.