Chicken and Black Bean Salsa

Are you still looking for something to make for dinner on May 5th?I saw this on the Perdue Website and thought this would be perfect for Cinco de Mayo ... or any day.

What do you think?
Shall we try it?

INGREDIENTS:

• 4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 Lbs.)
• 2 tbsp. Extra Virgin Olive Oil, Divided
• Adobo All-Purpose Seasoning With Pepper, To Taste
• 1/2 Red Onion Diced Small (About 3/4 Cup)
• 1/2 Red Bell Pepper Diced Small (About 1/2 Cup)
• 1 tsp. Minced Garlic Or 1 Clove Finely Chopped Fresh Garlic
• 1 can Black Beans, Drained And Rinsed (15.5 Ounces)
• 1/2 can Whole Kernel Corn (About 3/4 Cup)
• 1/2 tsp. Ground Cumin
• 1 Avocado Diced Small (About 1 Cup)
• 2 tbsp. Lemon Juice
• 2 tbsp. Roughly Chopped Fresh Cilantro

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo and add to the pan. 
2. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. 
3. Transfer the chicken to a plate and tent with foil to keep warm.
4. Heat the remaining oil in a skillet. 
5. Add the onions, peppers and garlic. 
6. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. 
7. Stir in the black beans, corn and cumin. 
8. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. 
9. Stir in the avocado, lemon juice and cilantro until combined.
10. Serve bean mixture warm atop chicken breasts.

I bet this salsa will taste great on its own with some home-made tortilla chips too.  Oh yes this is definitely going to be tried in my house.

Thank you Perdue for a wonderful idea.