This recipe for Salsa Chicken has been on my list to try for quite sometime, and it is extremely easy (click here for the recipe). For the taco seasoning, I like putting together my own with my following this recipe (although using considerably less salt). Rather than using chicken breast halves, I went for chicken breast tenderloins so the leftovers could easily be cut into bite size pieces that can be reheated and used as salad toppings throughout the week.
For the side salad, it is a mix of romaine and kale plus black beans, sliced sweet mini peppers, shredded Mexican cheese from Dillons, and salsa. Nice, easy, and tasty.