Fiesta Grilled Chicken

• Texas Bean Salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 1/4 ounce) can sweet whole kernel corn, drained
• 1 (15 ounce) can black-eyed peas
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4 1/2 ounce) can diced green chilies
• 2 tomatoes, diced and drained
• 1 cup Italian salad dressing
• 1 1/2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt
• Chicken
• 6 (6 ounce) boneless skinless chicken breasts
• 3 fresh whole limes
• 1/3 cup tequila or 1/3 cup apple juice
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 romaine lettuce leaves

1. Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight.
2. About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once.
3. Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.

salsa, black beans, sweet whole kernel corn, blackeyed peas, red onion, green bell pepper, green chilies, tomatoes, italian salad dressing, fresh cilantro, garlic, garlic salt, chicken, chicken breasts, whole limes, tequila, paprika, salt, pepper

Taken from www.food.com/recipe/fiesta-grilled-chicken-113953 (may not work)