Loaded Southwestern Chicken Salad

• For chicken/marinade:
• 2 boneless, skinless chicken breasts
• 1/2 c. lime juice
• 1 tsp. dried oregano
• For salad:
• 1 1/2 c. cooked corn kernels
• 1 red bell pepper, diced
• 1/4 c. chopped red onion
• 2 tbsp. lime juice
• 1 tsp. dried oregano
• 1/2 tsp. cumin
• 1/4 c. olive oil
• 1/2 c. black beans, drained
• handful grape or cherry tomatoes
• bag of pre-washed arugula or spring mix salad
• 1/2 c. cheddar cheese
• dash of chili powder
• dash of garlic salt
• unsalted tortilla chips
• Optional: 1 avocado, diced, chopped cilantro to taste, sour cream to taste.

1. Marinate chicken in the refrigerator for 30 min. to an hour. Drain chicken, season w/ salt and pepper, and grill or saute until cooked through. Let cool on a cutting board. Combine bell pepper, onion, corn, beans, tomatoes, cheese, cilantro. Add lime juice, oregano, olive oil, cumin. Pile mixture onto beds of arugula. Heat tortilla chips in oven, sprinkled w/ chili powder and garlic salt. Slice chicken into bite-size strips and place on top of salads. Add sour cream and avocado. Surround plate w/ tortilla chips.

marinade, chicken breasts, lime juice, oregano, corn kernels, red bell pepper, red onion, lime juice, oregano, cumin, olive oil, black beans, handful grape, arugula, cheddar cheese, chili powder, garlic, unsalted tortilla chips, avocado

Taken from www.epicurious.com/recipes/member/views/loaded-southwestern-chicken-salad-1207106 (may not work)