Mexican Chicken Salad

• Dressing
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 1/2 teaspoons cumin
• 1/4 teaspoon salt
• pepper
• Chicken Mixture
• 1 tablespoon olive oil
• 2 whole boneless chicken breasts, cut into 2 inch strips
• 1/2 teaspoon garlic salt
• 1 (16 ounce) package frozen corn
• 1 cup chopped plum tomato
• 1 (15 ounce) can black beans, rinsed and drained
• 5 green onions, chopped
• 1 red bell pepper, chopped
• Salad
• 1 package mixed salad green
• 2 avocados, peeled and chopped
• 2 cups monterey jack cheese
• 3 cups slightly crushed blue corn tortilla chips
• 1 cup sour cream
• 1 jar thick & chunky salsa

1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.
3. Sprinkle chicken* with garlic salt, then saute in pan until no longer pink, about 5 minutes.
4. Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
5. Stir in dressing.
6. Chill at least 1 hour.
7. (can be prepared the day before).
8. When ready to eat, combine chicken mixture with lettuce.
9. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
10. Each diner garnishes his own salad as desired.
11. *Rotissirie Chicken or left-over chicken works just great!

dressing, cider vinegar, honey, cumin, salt, pepper, chicken, olive oil, chicken breasts, garlic salt, corn, tomato, black beans, green onions, red bell pepper, salad, mixed salad green, avocados, cheese, tortilla chips, sour cream, chunky salsa

Taken from www.food.com/recipe/mexican-chicken-salad-93448 (may not work)