Cooking Wiser with Terri Geiser

The lime provides a cooling effect for the bit of heat from the chipotle chili powder. Another great salad, easy to prepare and full of flavor.

Serves 8
Prep time: 10 minutes
Total time: 10 minutes

Ingredients:

For the salad

1 can yellow corn, drained

1 can black beans, drained and rinsed

2 tomatoes, diced

1 small onion, diced

1 jalapeno, seeded and diced

¼ cup fresh cilantro, minced

2 tablespoons extra virgin olive oil

2 limes

Salt and pepper to taste

6 cups mixed salad greens

For the chicken

8 chicken breast filets, pound flat

1 clove garlic, minced

1 teaspoon lime pepper seasoning

2 tablespoons cooking oil

Kosher salt to taste

For the dressing

1 cup mayonnaise

½ cup sour cream

¼ teaspoon chipotle chili powder

Juice and zest from 1 lime

Salt to taste

Instructions:

Prepare grill for medium hot fire. Add garlic to cooking oil. Season chicken breast with salt and pepper and rub with olive oil mixture. Grill until juices run clear about 3-5 minutes per side. Remove from grill and tent with foil to keep warm. Meanwhile prepare the salad and the dressing.

Salad: In a medium bowl combine corn, beans, tomatoes, onion, jalapeno and mix together. Add olive oil, juice from limes and salt and pepper to taste. Can make a day in advance to allow flavors to develop.

Dressing: Combine all ingredients and mix well
To serve: Place equal amounts of greens in each plate, top with corn and black bean salad and chicken. Serve dressing on the side

Terri's Tips:

Save time by using your favorite commercial salad, just add lime juice and cilantro

Romaine lettuce is my favorite lettuce to use as the base. You can add other lettuce too for more flavor and color