Mexican Chicken Salad

• 14 cup cider vinegar
• 3 tablespoons honey
• 1 12 teaspoons cumin
• 14 teaspoon salt
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts, cut into 2-inch strips
• 12 teaspoon garlic salt
• 16 ounces frozen corn, thawed
• 1 cup chopped plum tomato
• 15 ounces black beans, rinsed and drained
• 5 green onions, chopped
• 1 red bell pepper, chopped
• 10 ounces lettuce (bagged mix)
• 2 avocados, peeled and chopped
• 2 cups monterey jack cheese, shredded
• 6 ounces corn chips, slightly crushed (blue corn)
• 1 cup sour cream
• 16 ounces thick & chunky salsa

1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.
3. Sprinkle chicken with garlic salt, saute in pan until no longer pink, about 5 minutes.
4. Combine cooked chicken, corn, tomatoes, black beans, onions and red pepper in large bowl; stir in dressing.
5. Chill at least 1 hour (can be prepared a day ahead).
6. When ready to serve, combine chicken mixture with lettuce.
7. Serve with remaining garnishes - each diner garnishes own salad as desired.

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

Taken from www.food.com/recipe/mexican-chicken-salad-211662 (may not work)