Dice chicken into bite-sized pieces and season to taste (I use a good bit) with Montreal Steak

seasoning. Heat oil in nonstick skillet and start to saute the diced

onion over medium heat for about 2 minutes. Add chicken and saute until

almost done. Add drained black beans and corn and stir over medium heat

until heated through. Add grape tomatoes at the very end but only to

warm.

Serve hot over fresh romaine or spinach. Garnish with avocado,

cheese, sour cream or ranch dressing, and tortilla strips.