Dressing:
- 1/4 cup cider vinegar
- 3 tablespoons honey
- 1/2 teaspoon 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 (15 ounces) 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
Method:
- Mix dressing ingredients and set aside.
- Heat oil in skillet.
- Sprinkle chicken with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
- Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
- Stir in dressing.
- Chill at least 1 hour.
- When ready to eat, combine chicken mixture with lettuce.
- Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
