Chicken Fajita Salad

2-3 chicken breasts, sliced

2 TBSP chili powder

garlic

bell pepper strips

onion strips

salsa

lettuce tomato

Colby- jack cheese

black beans, drained and rinsed

shoe peg corn, drained

tortilla strips

Sauté chicken and garlic in a 2 tbsp of oil until no longer pink.  Add pepper, onion, chili powder, and about 1/2 cup salsa.  Cook until veggies are tender.  Take a tortilla shell and slice into 1/2" wide by 2" strips.  Place on a sprayed baking sheet and sprinkle lightly with chili powder and then spray the strips with spray oil.  Bake at 400° for 5 minutes.  On each plate, start with lettuce and tomato, add the chicken mixture, top with cheese, some black beans, some corn, and tortilla strips.