2 chicken breasts, pounded thin

1 head romaine lettuce

1 can black beans

1 C. frozen corn (cooked)

1/4 C. green onions chopped

1 small red pepper, sliced thin

 

Grill chicken until thoroughly cooked, slice into strips. Chop lettuce and divide on to four plates. Heat black beans and corn and spoon on top of the lettuce. Add sliced pepper and onion. Top with sliced chicken.

 

Dressing:

 

2 T. lime juice

1/4 C. cilantro

1 1/2 tsp. sugar

1 tsp. minced garlic

1/2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

 

1/3 C. olive oil

Put all ingredients in a food processor or blender and blend until smooth. Pour over prepared salad.

For a fun twist add blue corn chips. For those who are not a fan of cilantro this salad also tastes great topped with salsa or ranch dressing.