Ingredients
4chicken breasts,(6 oz each) boneless, skinless
salt and black pepper,to taste
4corn on the cob,whole, husks removed
4corn tortilla,cut into thin strips
1lbRomaine lettuce,sliced thin
½lbblack beans,cooked, rinsed, drained well
2cupsSouthwestern Dressing
½cupSpicy Peanut Sauce
4ozMonterey Jack Cheese,grated
4ozRoma Tomatoes,diced
½ozcilantro leaves
Preparation
Season the chicken breasts with salt and pepper. Place the chicken breasts onto the broiler and cook for 2 to 3 minutes per side, or until done, hot, juicy, and tender. Slice the chicken into thin strips.
Place the corn onto the broiler and cook until they are lightly grilled all over. Cut the corn kernels off of the cob.
Fry the tortilla strips until they are very crispy.
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.
Toss all of the ingredients together.
Place equal portions of the salad mixture onto the serving dishes.
Sprinkle a little grated jack cheese, diced tomatoes, and cilantro leaves over each salad.
Serve and enjoy.
