Southwest Chicken Salad

• 1/3 c. corn oil
• 1/2 c. lime juice
• 1/2 c. cilantro/parsley leaves, chopped
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1 minced clove garlic
• 1 (10 oz.) whole large boneless, skinless chicken breast
• 1 seeded, chopped tomato
• 3 chopped green onions
• 2 jalapeno peppers, seeded and minced
• 1 c. canned black beans, drained and rinsed
• 2/3 c. frozen corn, thawed
• 7 oz. pasta ruffles or twists, cooked, rinsed with cold water and drained
• lettuce

1. In large bowl, combine first 6 ingredients.
2. Pour half over chicken; cover and marinate 1 hour.
3. For pasta salad, combine tomato, green onions, peppers, black beans, corn and pasta with marinade in bowl; toss to coat.
4. Cover; chill.
5. Spray grill or broiler rack with nonstick cooking spray before ignition.
6. Grill or broil chicken, turning and basting with marinade, 10 minutes or until done.
7. Thinly slice and serve with pasta salad on lettuce lined platter.

corn oil, lime juice, cilantroparsley, ground cumin, salt, clove garlic, chicken breast, tomato, green onions, peppers, black beans, frozen corn, pasta ruffles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855704 (may not work)