Summer Tex Mex Chicken Salad

This is such an easy recipe and can be made rather quickly. I find it light and delicious when served over tortilla chips. Leftovers can be put into wraps for a great next day lunch. Serves Four

What you will need:
 4 boneless, skinless Chicken Breasts
 3 tablespoons Extra Virgin Olive Oil
 ½ teaspoon sea salt
 ½ teaspoon white pepper
 ½ teaspoon chili powder
 1 can of Black Beans, rinsed & drained
 1 ½ cups good Salsa
 2 cups Grape or Roma Tomatoes, chopped
 2 yellow Bell Peppers, chopped
 1 medium can sliced black olives
 1 Bag of good Tortilla Chips
 Sour Cream to taste or on the side

Prep:
Sprinkle your chicken breasts with salt, pepper & chili powder. Place oil in large skillet over medium heat. Cut the chicken breast into 1” chunks or thin strips and place in the skillet for about 10 minutes. Stir often and make sure the chicken is thoroughly cooked, but not overdone. Combine cooked and drained chicken with all other ingredients in a large bowl and toss. Serve this delicious salad in a bowl over tortilla chips and enjoy. I like to serve with a few wedges of lime on the side. Optional: Add your favorite lettuce.

This is a recipe that you can easily add many of your favorite ingredients to spice it up. I often add jalapeno peppers, miniature corn, etc. Have fun with it and enjoy.