Shelly's Recipe

GRILLED TEX-MEX CHICKEN SALAD

Category: Salads - Poultry

4 skinless, boneless chicken breasts
2 ears corn
1/4 cup finely chopped onion
1 (15 oz) can black beans, rinsed and drained
1 jalapeno chili pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tbsp canola oil
2 tbsp fresh lime juice
1 tsp mild chili powder
1/2 tsp ground cumin

Heat coals on grill. Season chicken breasts with salt, pepper, garlic and chili powder. Grill the chicken until done. After taking off the grill, it can be slices or served whole.

At the same time, place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes. When it cools, cut the kernels off into a bowl. Add the onions, beans, jalapeno, red pepper, and cilantro. Combine the oil, lime juice, chili powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix. Let sit in the refrigerator for half an hour before serving. Top with grilled chicken. Serves 4