Mexi-Chicken Salad

• 13 cup vegetable oil or 13 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
• 1 12 teaspoons sugar
• 1 clove garlic, minced
• 12 teaspoon chili powder
• 12 teaspoon salt, optional
• 14 teaspoon pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can Mexican-style corn, drained
• 1 red bell pepper, julienned
• 13 cup sliced scallion
• 6 cups romaine lettuce leaves, chopped or torn
• 1 12 cups grilled chicken, cut into strips

1. In jar or bowl with tight fitting lid, add oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper, shaking well to combine.
2. In bowl, mix beans, corn, bell pepper, and onions.
3. Arrange Romaine on plates to serve, top with bean mixture, then with chicken strips.
4. Drizzle with dressing and serve.

vegetable oil, lime juice, fresh cilantro, sugar, clove garlic, chili powder, salt, pepper, black beans, corn, red bell pepper, scallion, romaine lettuce leaves, grilled chicken

Taken from www.food.com/recipe/mexi-chicken-salad-89232 (may not work)