Mexican Chicken Salad

By á-47

Ingredients

• 6 Tbsp. olive oil
• 1/4 cup lime juice
• 1/4 chopped fresh cilantro
• 2 garlic cloves, minced
• 1 green onion, minced
• 3/4 tea. sugar
• 1/2 tea. ground cumin
• .
• 1 lb. chicken breasts, thin sliced
• .
• 3 hearts of romaine, chopped (10 cups)
• 3 plum tomatoes, seeded and chopped
• 1 15.5 oz. can black beans, rinsed and drained
• 1 cup pepper jack cheese, shredded
• 1 cup frozen corn

Preparation

Step 1

IN a small bowl, whisk together olive oil, lime juice, cilantro, garlic, green onion, sugar and cumin. Place 4 Tbsp,. in a ziplock bag, reverving rest of dressing for salad.

Marinate chicken strips in ziplock back at least 1 hour.

In a very large serving bowl, combine romaine, tomatoes, black beans, pepper jack cheese and corm.

Grill chicken slices 3-4 minutes per side or until done, discard marinade. Chop chicken into 1: pieces and add to serving bowl.

Drizzzle with reserved dressing and toss well to combine.