Mexican chicken salad

• 2 lb chicken
• 1/2 can corn
• 3 large roma tomatoes
• 4 clove garlic
• 2 large red onions
• 1 cilantro
• 1 tbsp red wine vinegar
• 1 salt
• 1 pepper
• 1 jalapeno
• 1 slice bacon
• 1 can black beans
• 2 cup rice
• 4 cup water
• 2 limes
• 1 romaine lettuce
• 1 cheese
• 1 tbsp cumin
• 1/4 cup chili powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp sugar
• 1/2 tsp lemon zest
• 1/2 tsp lime zest

1. bring 4 cups of water to boil
2. add rice bring heat down to low and cover with lid for 40 min
3. add corn, tomatoes, 2 tablespoons cilantro, half a lime juice, half a red onion, red wine vinegar, clove of garlic
4. place bacon in pan with half of a red onion, cook on low til caramelized, add beans and cook on low for 30 min stirring occasionally.
5. season chicken with rub, cook in a pan with oil butter and half a onion for 15 min
6. place chicken in pan 1st and cook for 7-10 min before adding onion

chicken, corn, roma tomatoes, clove garlic, red onions, cilantro, red wine vinegar, salt, pepper, jalapeno, bacon, black beans, rice, water, limes, romaine lettuce, cheese, cumin, chili powder, onion, garlic, sugar, lemon zest, lime zest

Taken from cookpad.com/us/recipes/337947-mexican-chicken-salad (may not work)