Fiesta Chicken Salad

2 chicken breasts (boneless, skinless, halved)
1 1⁄4 ounces taco seasoning
1 tablespoon vegetable oil
15 ounces black beans (drained, rinsed)
15 ounces mexican corn
1⁄2 cup salsa (trader joes garlic chipotle)
10 ounces mixed greens (4 big handfuls)
1⁄2 cup cherry tomatoes (halved)

1. Rub chicken evenly with 1/2 the taco seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

2. In a large saucepan, mix beans, corn, salsa and other 1/2 of taco seasoning. Heat over medium heat until warm.

3. Prepare the salad by tossing the greens and tomato. Top salad with chicken and dress with the bean and corn mixture.