Chicken Fajita Salad

3 oz skinless, boneless chicken breast
1/2 cup canned no salt added black beans, rinsed and drained
1/4 cup diced avocado
2 Tbsp finely chopped red onion
1 tsp chopped fresh cilantro
2 cups mixed greens
1 Tbsp lime juice
1 clove garlic, chopped
1/4 tsp cumin
1 1/2 Tbsp vinaigrette dressing

Heat skillet coated with nonstick cooking spray over medium high heat. Add chicken breast and cook, turning once, about 3-5 minutes per side, or until cooked through. Remove from pan and set on cutting board

Combine beans, avocado, onion, cilantro, and mixed greens in medium bowl; toss.

Whisk lime juice, garlic, cumin, and dressing in small bowl. Slice chicken into thin slices.

Toss salad with dressing and top with chicken.

Servings:1 Per Serving: 360 cal, 30 g pro, 30 g carb, 12 g fiber, 14 g fat, 2 g st fat, 49 mg chol, 464 mg sodium