Ingredients:

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.