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 oz) package frozen corn

1 cup chopped plum tomatoes

1 (15 oz) 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

 Mix dressing ingredients and set aside.

 Heat oil in skillet.

 Sprinkle chicken with garlic salt, then saute 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 .