Santa Fe Chicken Salad w/a Black Bean Corn Relish

I just love salads.  Really, it's just as simple as that.  There is just something about a bowl of fresh crisp greens, topped with all different types of veggies or fruit, and your choice of dressing, that just screams delicious to me.  Really, the skies are the limits when it comes to salads.  There are so many different flavors and styles of salads that its hard to get sick of them.  We had this Santa Fe salad the other night, and even The Hubs, who isn't that big on salads, requested seconds.  That's when you know you did good :)

Recipe:

2 boneless skinless chicken breasts

2 Tbsp. Taco seasoning (I used McCormicks)

1 head of Romaine Lettuce (washed and chopped)

1 head of Iceberg Lettuce (washed and chopped)

1 Red Bell Pepper (diced)

1/4 cup Cilantro (chopped fine)

2 green onions (chopped)

1/2 cup Cherry Tomatoes

1/2 cup Tortilla strips (I just used store bought ones) 

Fiesta Ranch Dressing

For the Black Bean Relish:

1 (14oz) can Black Beans (rinsed and drained)

1 (8oz) can Corn (drained) 

3 Tbsp. Balsamic Vinegar

1-2 green onions (diced)

Season chicken breasts with taco seasoning and bake for 25-30 minutes.  While chicken is baking, wash and chop up all the vegetables.  Place in a large bowl.  

For the relish, rinse and drain the beans and corn.  Combine the two in a small saucepan along with the balsamic vinegar.  Heat all the way through.  When done heating (about 4-5 minutes) toss with the 2 green onions.  Let cool.  Place on top of the bed of Lettuce and Veggies.

When the chicken is done cooking, dice into bite sized pieces and place on the salad and top with tortilla strips. Give it all a good toss and drizzle with Fiesta Ranch or your choice of dressing and Enjoy!