This chicken taco salad is a must try if you love Mexcian food but want it to keep healthy. This is so easy to do so you won't have any problem preparing this every day.
Add oil and chicken in a medium saucepan over medium-high heat and cook until cooked through (no pink in the centre). Turn heat to low, add salsa, cover and simmer for 30 minutes.
While the chicken is simmering, add oil, green pepper, and onion to saute the pan over medium-high heat. Saute until tender and set aside.
Heat the can of corn in microwave per directions on can (about 2 minutes). Add black beans to a microwave-safe bowl with cumin, lime juice, salt, and pepper and microwave until heated through. Set aside to cool.
Assemble taco salad by layering on a plate in this order, ensuring to divide into equal parts for all servings: lettuce, chicken/salsa mixture, onion and pepper mixture, corn, black beans, tomatoes, cheese, jalapenos.
Drizzle taco sauce, or more salsa, on top, if desired and enjoy! Serve alongside homemade guacamole or chips and salsa.