Mexican Chicken Salad

Mexican Chicken Salad

This is so tasty. I believe it will become one of your favorites. This is also a great make ahead dinner.

Dressing:
1/4 c. apple cider vinegar
3 TBS honey
2 tsp. cumin
1 TBS. chili powder
1/4 tsp. salt
1/8 tsp. cayenne pepper
Mix well and set aside.

Main Characters:
5 boneless skinless chicken breasts
1/2 tsp salt
3 cloves minced garlic
16 oz package frozen corn
1/2 c. chopped red onion
1 cup grape tomatoes ( though I omitted because I'm not a big tomato fan)
15 oz. can of blacked beans, rinsed and drained
2 red bell peppers chopped

Supporting Cast:
10 oz. mixed lettuce
4 cups corn tortilla chips
1 cup sour cream
jar of your favorite salsa

Heat 2 TBS of olive oil in skillet. Sprinkle chicken with salt and saute chicken and garlic until cooked through.
Chop up your chicken and combine with ,corn, onion, tomatoes, black beans, and red bell peppers in large bowl. Stir in dressing and chill at least 1 hour or longer.
When ready to eat, combine chicken mixture with lettuce. Serve with tortilla chips, sour cream and salsa.
Super Yummo!