Chicken Fajita Salad

(4 servings)

4 Boneless, skinless Chicken breast halves
1 can (15-oz.) pinqutos or black beans, undrained
1 can (14-1/2 oz.) Tomatoes, drained well
4 cup Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup Each chopped green onion,
Red onion, cilantro
Mesquite Cooking Sauce& Marinade
Red Wine Vinegar Dressing

Garnish (optional):
Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips. Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce & 2 tablespoons dressing. Garnish with guacamole and sour cream, if desired.

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