Mexican Chicken and Rice Salad

Heat 1 tbsp olive oil in a non stick skillet over medium high heat. Season the chicken with the taco seasoning, add more if you want it spicier, and add chicken to skillet. Cook the chicken for about 10 minutes until cooked through and starts to slightly brown. Remove chicken from skillet.

To the same skillet add the corn and cook over high heat just until it starts to char a little bit, no more than 2 minutes.

Add all ingredients to a large bowl, season with salt and pepper and toss.

Serve either warm or cold.