Mexican Chicken Salad


Dressing:
1/4 cup cider vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt and pepper

Chicken Mixture:
1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16 ounces) package frozen corn
1 cup chopped plum tomatoes
1 (15ounces) can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped

Salad:
1 package mixed salad green
2 avocados, peeled and chopped
2 cups Monterey Jack cheese
3 cups slightly crushed blue corn chips
1 cup sour cream
1 jar thick & chunky salsa

1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.
3. Sprinkle chicken with garlic salt, then sauté in pan until no
longer pink, about 5 minutes.
4. Combined cooked chicken, corn tomatoes, black beans, onions
and red peppers in a large bowl.
5. Stir in dressing.
6. Chill at least 1 hour.
7. When ready to eat, combine chicken mixture with lettuce.
8. Serve along with avocados, cheese,
tortilla chips, sour cream and salsa