Aztec Chicken Salad

1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 can black beans, drained and rinsed
1 can corn or two cups frozen corn, rinsed
4 oz pepper jack cheese, cubed
1/2 purple oninon, finely chopped
2 cups tortilla chips, broken
1 head Romaine lettuce, rinsed and torn
1/2 pound Spring Salad Mix

2 Chicken Breasts, sliced in thin strips
1 fajita seasoning packet
1 TB Oil

3 oz Catalina Dressing
1 tsp Tabasco Sauce

Place chicken strips in ziploc bag. Coat with fajita seasoning packet. Let marinate in refrigerator for two hours. Heat skillet and brush with oil. Empty bag of chicken into skillet. Sautee chicken over medium heat until thoroughly cooked. Let cool in refrigerator for 15 minutes before serving.

Blend Catalina Dressing and Tobasco Sauce together for 15 seconds. Let flavors meld for 5 minutes. Blend for 10 more seconds.

Toss the salad ingredients together in large mixing bowl. Coat with dressing. Place chicken on top.