Ingredients
1½ lb chicken breasts, boneless, skinless, cut into 2x1/2-inch strips
16 oz frozen sweet corn, or fresh corn from 4 ears, cut off cobs
3 cups blue corn tortilla chips, slightly crushed
2 cups Monterey Jack cheese, shredded
1 tbsp olive oil
2 garlic cloves, minced
1 red pepper, chopped
15 oz black beans, drained and rinsed
1 bunch green onions, thinly sliced
2 tomatoes, chopped
2 Haas avocados, peeled and chopped
1 head butterhead lettuce, torn into pieces
Salsa and sour cream
¼ cup cider vinegar
3 tbsp honey
1½ tsp cumin
¼ tsp salt
⅛ tsp pepper
Preparation
Mix dressing ingredients and set aside.
Heat oil in a large skillet. Add the chicken and garlic in and cook until the chicken is no longer pink. Then transfer the contents to a large bowl.
Prepare corn according to package directions, or sauté fresh corn for 2 minutes in the pan used to cook chicken.
Add corn, red pepper, black beans, and green onions to the chicken. Stir in the cumin dressing and refrigerate for about 40 minutes to 1 hour.
Just before serving, add tomatoes, avocados, and lettuce. Toss to combine.
Serve with cheese, tortilla chips, salsa and sour cream, letting each guest dress their salad to taste.
