Servings: 4

Ingredients

• 4 ea. Chicken Breasts (4 oz. – 6 oz. each), boneless, skinless
• Salt
• Black Pepper
• 4 ea. Whole Corn On The Cob, husks removed
• 4 ea. Corn Tortilla, cut into thin strips
• 1 lb. Romaine Lettuce, sliced thin
• 1/2 lb. Black Beans, cooked, rinsed, drained well
• 2 cups Southwestern Dressing*
• 1/2 cup Spicy Peanut Sauce*
• 4 oz. Monterey Jack Cheese, grated
• 4 oz. Roma Tomatoes, diced
• 1/2 oz. Cilantro Leaves

Instructions

1. Season the chicken breasts with salt and pepper. Place the chicken breasts onto the broiler and cook for 2-3 minutes per side, or until done, hot, juicy, and tender. Slice the chicken into thin strips.
2. Place the corn onto the broiler and cook until they are lightly grilled all over. Cut the corn kernels off of the cob.
3. Fry the tortilla strips until they are very crispy.
4. Place the chicken, corn, tortilla strips, lettuce, and black beans, into a large mixing bowl. Add the Southwestern Dressing and Spicy Peanut Sauce into the mixing bowl.
5. Toss all of the ingredients together.
6. Place equal portions of the salad mixture onto the serving dishes.
7. Sprinkle a little grated jack cheese, diced tomatoes, and cilantro leaves over each salad.