Chicken with Southwestern Salsa

By sheilaolim

Serve with a mixed green salad. For the dressing,
combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2
tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and
1/4 teaspoon cumin in a large bowl, stirring with a whisk.
Add 6 cups torn romaine lettuce, 1/2 cup thinly sliced red
onion, and 1/4 cup diced avocado; toss gently to
combine.

Ingredients

• 1 tablespoon canola oil, divided
• 1 teaspoon ground cumin, divided
• 3/4 teaspoon ground coriander, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup prechopped onion
• 1 teaspoon bottled minced garlic
• 1/3 cup chopped plum tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 (15 1/2-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained

Preparation

Step 1

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2
teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture
evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.
2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high
heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion
mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander,
tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.