Southwestern Fajita Salad

4 ounces chicken Breast meat, cut into strips
1/2 cup bell peppers, any color, sliced(remove)
1/2 cup onions, sliced
Fajita seasoning
3 cups Romaine Lettuce, shredded
1/3 cup Black Beans
1/3 cup Yellow Sweet Corn (I use Mexican corn with peppers)
1/2 avocado, sliced (California, Haas)

4 Tbsp Wishbone Simply Santa Fe Dressing
3 Tbsp Fat-Free French Salad Dressing
10 corn tortilla chips

Sautee the chicken, onions, and bell peppers in a hot skillet sprayed with cooking spray. Sprinkle while cooking with fajita seasoning to taste. Use high heat to lightly blacken the edges of the peppers and onions, but be careful not to overcook--the vegetables to be tender crisp when done.

Divide lettuce evenly onto two plates and top each with half the beans, corn, and avocado. Divide the chicken, onion and pepper mixture evenly between the two plates, and top each plate with 2 Tbsp each of Wishbone Simply Santa Fe dressing and 2 Tbsp fat-free French dressing. Garnish each salad with 5 tortilla chips and enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user CASE4GRACE.